There’s a handful of rubs that everybody needs to keep onhand all the time. This is a classic Louisiana spice rub known for it’s lip smackin’ spicy blackened flavor. Whether you are cooking pork, chicken or catfish this rub packs a ton of flavor from the peppers, garlic, onion and herbs. Cayenne and black pepper with a background of paprika, garlic and onion and then highlighted with dried herbs, oregano and thyme. The longer you leave this on pork and chicken, the better the flavors penetrate. Pork chops, pork loin, pork shoulder and even bacon take on a wonderful cajun flavor. You can leave the rub on for several hours to overnight which is best but it’s ready to go once it hits the meat. You can also use this on almost any type of seafood, from fish like catfish, tilapia and salmon to scallops and shrimp. I take squash and asparagus, lightly toss them with oil and then hit them with the rub before I grill them. As with most spices, you need oil and not water to release their essential oils. So whatever you are using the rub on just use a little neutral flavored oil as a base. I highly recommend you make a batch and then keep some handy in spice jar. This is a top 5 must have for anyone who likes spicy foods and loves to grill. Or make a big batch and create spice jars to have as part of a gift spice rub box for friends. Share the love!
- 8 Tablespoons paprika
- 2 Tablespoons Cayenne (+/- to your taste)
- 2 Tablespoons black pepper
- 3 Tablespoons lemon pepper
- 6 Tablespoons garlic powder
- 3 Tablespoons onion powder
- 6 Tablespoons kosher salt *
- 2 1/2 Tablespoons dried oregano
- 2 1/2 Tablespoons dried thyme
* Remember kosher salt is lighter and fluffier than normal table salt, only use 4 Tablespoons of table salt