Blackening Spice Rub Recipe

Blackening Spice Dry Rub is excellent on beef, chicken,seafood and pork.


  • 1/4 Cup Oregano
  • 1/4 Cup Onion Powder
  • 1/4 Cup Thyme
  • 6 Tbsp Paprika
  • 4 Tsp Black Pepper
  • 4 Tsp Cayenne Pepper
  • 4 Tsp Basil
  • 4 Tsp Oregano

Most dry rubs can stay fresh for 6-12 months if stored properly in a cool dry dry.  Be sure to pick an air tight container for storing your dry rub for long term.

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