Name: Favorite Blackened Rub
Prep time: 5 min
Total time: 5 min
Yield: 12 serving(s)
Ingredients: 1 teaspoon black pepper; 1 tablespoon garlic salt; 1 tablespoon seasoning salt; 1 teaspoon cumin; 1 tablespoon dried mustard; 1 tablespoon chili powder; 1 teaspoon oregano; 2 tablespoons brown sugar; 1 tablespoon paprika; 1 teaspoon mccormick bbq salt (optional, but it adds a unique flavor)

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Recipe by beckas

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Favorite Blackened Rub created by beckas

I took a rub recipe on here and tweaked it for a while until it it came out how I liked. My goal was to make a rub that I could generously apply to chicken, salmon, or steak that had great flavor and that was not too salty or spicy. This is our standby now and our favorite way to use is is to pat it on both sides of a salmon filet and then cook the salmon on the grill.

Ready In:: 5mins
Serves:
Units:

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ingredients

1 teaspoon black pepper
1 tablespoon garlic salt
1 tablespoon seasoning salt
1 teaspoon cumin
1 tablespoon dried mustard
1 tablespoon chili powder
1 teaspoon oregano
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon mccormick bbq salt (optional, but it adds a unique flavor)

directions

Toss all ingredients in a bowl. Store left overs in a sealed container or a ziploc sandwich bag.
To use, generously pat the rub on both sides of salmon, chicken, or beef and cook or grill as desired.

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RECIPE MADE WITH LOVE BY

@beckas

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@beckas

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"I took a rub recipe on here and tweaked it for a while until it it came out how I liked. My goal was to make a rub that I could generously apply to chicken, salmon, or steak that had great flavor and that was not too salty or spicy. This is our standby now and our favorite way to use is is to pat it on both sides of a salmon filet and then cook the salmon on the grill."

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photo by beckas

7/4/2012

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review by IndyEater

7/31/2011

I used this on Flank Steak and only marinated it for 1/2 hour or so. I realize I don't like cumin flavor on my meat too much.

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creation by beckas

7/6/2010

I took a rub recipe on here and tweaked it for a while until it it came out how I liked. My goal was to make a rub that I could generously apply to chicken, salmon, or steak that had great flavor and that was not too salty or spicy. This is our standby now and our favorite way to use is is to pat it on both sides of a salmon filet and then cook the salmon on the grill.