Cajun Rub


Preparation info
  • Makes About

    1 Cup

    • Difficulty


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.


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


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.