BLACKENING RUB

By MommaRode

During vacation in late spring to Stone Harbor, NJ, there was a festival going on in town. We bought our lunch at a stand that was selling blackened shrimp kabobs. We loved the rub so much, when we came home, we mixed and experimented and came up with this recipe. We use it all summer for grilled foods - the family LOVES it as much as my husband and I do.

Ingredients

• 1 tablespoon salt
• 1 tablespoon plus 2 teaspoons white pepper
• 1 tablespoon plus 3/4 teaspoon black pepper
• 2 1/2 teaspoons dry mustard
• 2 1/2 teaspoons garlic powder
• 1/2 teaspoon dried thyme leaves
• 3 teaspoons cayenne pepper, or to taste
• 1/4 pound unsalted butter

Preparation

Step 1

Mix dry ingredients together.

To use:
Melt butter over low heat.

Make sure the meat, poultry or fish is at room temperature and dry. Thin cuts do not work well. Brush the meat, poultry or fish with the melted butter and apply an even amount to each side.
Place the meat, poultry or fish on the grill, and grill until done, turning several times.
You may want to cover the grilling surface with aluminum foil - poke a few holes in the aluminum and spray with PAM.