Cajun Dry Rub for BBQ
- Lisa Baughn
How about a top secret recipe for Cajun Dry Rub for weekend BBQ? When you take a few minutes to make your own dry rubs for barbecue, you can rest assured that there is no MSG and you totally control flavor and salt!
Like all of our dry rubs, Cajun Dry is flexible and you can increase the herbs you like, dial up the heat with some extra cayenne or leave it out! When we find a great deal on chicken, we like to stock up, making Cajun Dry Rub and sprinkling it directly ON the chicken, before putting it into the freezer. Knowing I have 2 dinners of Cajun Chicken in the freezer helps me face those busy weeks, knowing I can always thaw them out, throw them on the BBQ, add a salad and veggie the first night, and top a salad the 2nd night, without having to think it through. Simple, good food, fast.
Sprinkled on chicken, steak or fish, Cajun Dry Rub delivers a low carb, paleo and primal friendly meal, that is anti-inflammatory with all the cayenne pepper and garlic!
Cajun Dry Rub
- 2 Tablespoons chile powder
- 1/2 teaspoon cayenne pepper (or if you aren't into hot, start with 1/8 teaspoon and work your way up)
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme
- 1 Tablespoon ground black pepper
- 1 Tablespoon dried garlic
- 1 Tablespoon packed brown sugar OR you can use 2-3 packets of dried stevia instead
In a small bowl, measure all ingredients out. This recipe is flexible, so if you want a little extra garlic or cayenne, feel free to add a little extra! Stir all ingredients well and rub the chicken (fish or steak) well covering the surface totally. Refridgerate for at least 1/2 an hour, or overnight, or throw into the freezer for another day.
Grill as you would normally and enjoy!