Cajun Rub

Name: Cajun Rub
Yield: Makes About 1 Cup
Cuisine: United States
Ingredients: ¼ cup Coarse salt (kosher or sea); 2 tablespoons dried oregano; 2 tablespoons dried thyme; 2 tablespoons onion powder; 2 tablespoons sweet paprika; 1 to 3 teaspoons cayenne pepper; 2 tablespoons garlic powder; 1 tablespoon freshly ground white pepper; 1 tablespoon freshly ground black pepper

U.S.A.

Preparation info

Makes About
1 Cup

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This pungent blend originated as a spice mix for pan blackening (a method popular in Cajun cooking that involves charring highly seasoned foods in a superhot skillet). The rub is delectable when applied to almost any seafood or meat at least thirty minutes before grilling.

Ingredients

¼ cup Coarse salt (kosher or sea)
2 tablespoons garlic powder

Americas
United States
Gluten-free
Spicy
Vegan

Method

Combine the salt, garlic and onion powders, thyme, oregano, paprika, black and white peppers, and cayenne in a jar, twist the lid on airtight, and shake to mix. The rub can be stored away from heat and light for at least 6 months.