Creole Dry Rub

I forget where I found this recipe, but it’s solid gold. I have used on loads of meats and vegetables alike, so it’s versatile. And we often smoke meats on our charcoal bbq. The husband doesn’t like ribs with anything but this rub on it. Give it a go.

Creole Dry Rub:
2 TBSP + 1.5 TEA Paprika
2 TBSP Garlic Powder
1 TBSP ea: Onion Powder, Dry Oregano, Dry Thyme, Cayenne, Black Pepper
1 TEA Salt

Pour all into a small mason jar, give it a shake, and rub it all over generously all over your chicken, pork, beef and other.

I often double this recipe to have some on hand at a moment’s notice when cooking in the kitchen since it can be¬†sprinkled over roasted veg or into a lovely breakfast hash.