Here’s your spicy seasoning for gumbo, jambalaya, and crawfish etoufee. It also works well rubbed on pork, chicken and turkey. Or taste it in Oysters Grilled with Roasted Garlic Butter and Romano.
Since there is no salt in this recipe, (click here to read why our rub recipes do not have salt), salting the meat first is a must. This process is called dry brining. Salt will penetrate deep into meat so you should get it on in advance, perhaps overnight. The rest of the spices and herbs cannot penetrate very deep, so the rub can go on anytime, even just before you start cooking. The general rule of thumb is 1/2 teaspoon Morton Coarse Kosher Salt per pound/453.6 grams of meat (don’t include bone, and ribs are about half bone).
This recipe is adapted with permission from Fire It Up: 400 Recipes for Grilling Everything by Andrew Schloss and our editor, David Joachim. This book is full of recipes for grilling unusual meats like goat, bison, elk, venison, goose, and ostrich.
- 1 tablespoon American style paprika
- 2 teaspoons ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon sugar
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Mix everything together. Store in a tightly closed container for up to 1 month.