Total Time
Prep 5 mins
Cook 0 mins

A great rub mix to keep on hand for meat and vegetables! Store in am empty Parmesan container and shake it out when needed.

Ingredients Nutrition


  1. Mix well.
  2. Rub on meat before BBQing.


Most Helpful

We used this recipe as a dry rub for a lamb forequarter roast that we cooked in our new weber smoker bbq. We put the rub on 24 hrs before we started cooking and smoked at about 230F with applewood chips for about 7hrs. Still learning with the smoker so we had to finish in the oven. All that being said, the flavour and spice from this rub was excellent.

The Normans January 27, 2017

This is a good rub that tastes like cajun seasoning. I used only 1 tsp of cayenne and it was still plenty spicy. We tried this rub on chicken and salmon and DH and I agreed, we like it the best on salmon. Our favorite way to use this rub is to rub it on both sides of a salmon filet, place the salmon on an oiled grill, and grill the salmon until done. Then top the salmon with Chile Lime Butter #51653. Oh my.....the combination of the salmon, rub, and lime butter is SOOOO good. It is a company worthy dish!

beckas August 17, 2003

I made several batches of this as Christmas gifts last year (doing the same this year!). It is so tasty, and goes with everything! My friends and family loved it. Thanks for a great spice recipe.

LWA says November 16, 2010

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