- Prep: 10 mins
- Cook Time: Nada
- Total Time: 10 mins
- Yield 3/4 Cup
Why I Love This Recipe
It’s ALL in the spices, and this blend is my ‘go-to’ rub for chicken and pork. It is so versatile that I make a big batch of it and store it in a container. Give it a try next time you bbq chicken or pork.
This recipe is adapted from Chef Emeril Lagasse.
Why You'll Love This Recipe
This recipe will keep for 3 months. It adds amazing flavour to all cuts of Chicken and Pork. The spices used are easy to find at any grocery store.
Ingredients
- 2 ½ tbsp. Paprika
- 2 tbsp. Salt
- 2 tbsp. Garlic Powder
- 1 tbsp. Black Pepper
- 1 tbsp. Onion Powder
- 1 tbsp. Dried Onion Flakes
- 1 tbsp. Cayenne Pepper
- 1 tbsp. Dried Oregano
- 1 tbsp. Dried Thyme
- 1 tbsp. Dried Dill
Directions & Cook’s Notes/Tips
Combine all ingredients together. Store in an airtight container.
Whatever cut you choose, either chicken or pork, rub all over the meat at least 3 hours before cooking so the spices work their magic.
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