Dry rub seasonings

By sassy47

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

Preparation

Step 1

use on Fish, Meat, Fowl and pork