Dry rub seasonings

Dry rub seasonings
Dry rub seasonings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • All Purpose Dry Rub

  • 2

    tb black pepper

  • 2

    tb paprika

  • 2

    tb onion powder

  • 1

    tb brown sugar

  • 1

    tb chili powder

  • 1/2

    ts ground sage

  • 1/2

    ts ground nutmeg

  • 1/4

    ts cayenne pepper (opt)

  • Cajun Seasoning Mix

  • 4

    teaspoons Paprika

  • 3

    teaspoons Garlic powder

  • 3

    teaspoons Fr. ground pepper

  • 2 1/2

    teaspoons Onion powder

  • 1 1/2

    teaspoons Cayenne pepper

  • 1 1/2

    teaspoons Dried thyme -- crumbled

  • 1 1/2

    teaspoons Dried oregano -- crumbled

  • Emeril's Bayou Blast

  • 2 1/2

    tablespoons paprika

  • 2

    tablespoons garlic powder

  • 1

    tablespoon black pepper

  • 1

    tablespoon onion powder

  • 1

    tablespoon cayenne powder

  • 1

    tablespoon oregano -- dried

  • 1

    tablespoon thyme -- dried

  • PAUL PRUDHOMME'S BLACKENED BLEND

  • (for Fish, Meat, and Fowl)

  • 1

    tablespoon sweet paprika

  • 1

    teaspoon onion powder

  • 1

    teaspoon garlic powder

  • 1

    teaspoon ground red pepper (cayenne)

  • 3/4

    teaspoon white pepper

  • 3/4

    teaspoon black pepper

  • 1/2

    teaspoon dried thyme leaves

  • 1/2

    teaspoon dried oregano leaves

  • Shotgun Willie's Rowdy Rub

  • 1

    tbsp. chili powder

  • 1

    tbsp. paprika

  • 1

    tbsp. cumin

  • 1

    tbsp. marjoram

  • 1

    tbsp. dry mustard

  • 1-1/2

    tbsp. fresh cracked peppercorns

Directions

use on Fish, Meat, Fowl and pork

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