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1 Cup
Easy
Published 1998
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.
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.
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