Dry rubs as a seasoned salt rub over steaks, burgers, chicken, shrimp, etc
- Cajun Rub – Single dinner serving (good for 2 lbs of meat as a rub)
- ½ tsp – Salt
- 1 tsp – Red Pepper Flakes (adjust for preference)
- 2¼ tsp – Chili Powder
- 3 tsp – Cumin
- Cajun Rub – Quantity Serving (for later use as desired)
- 1 Part – Salt
- 2 Parts –Red Pepper Flakes (adjust for preference)
- 4 ½ Parts – Chili Powder
- 6 Parts – Cumin
- Rib Rub – Single dinner serving (good for 2 lbs of meat as a rub)
- 3 1/3 tsp – garlic powder
- 2 tsp – black pepper
- 2 tsp – salt
- 1/3 tsp – paprika
- Rib Rub – Quantity Serving (for later use as desired)
- 5 parts garlic powder
- 3 parts black pepper
- 3 parts salt
- 1/2 part paprika
- Bobby Flay Spicy Shrimp Rub
- Courtesy Bobby Flay, Makes about 3/4 cup
- 5 1/3 TBSP – Spanish Paprika
- 2 TBSP – Ancho Chile Powder
- 2 tsp – ground coriander
- 2 tsp – cumin
- 2 tsp – dry mustard
- 2 tsp – Oregano
- 2 tsp – cayenne
- 1 1/2 tsp – salt
- 1 1/2 tsp – black pepper
- Spicy Shrimp Rub
- Modified from inspiredtaste.net
- 1 TBSP – Cayenne Pepper
- 2 TBSP – Spanish Paprika
- 2 TBSP – New Mexico or standard Chili Powder
- 2 TBSP – fine sea salt
- 1 TBSP – sugar
- 1 tsp – dried thyme