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Big Batch Cajun Rub

Big Batch Barbeque & Mediterranean Herb Rubs
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Makes 1 1/3 cups| Hands-On Time: | Total Time:


  • 1/3 cup mustard powder
  • 1/3 cup ground cumin
  • 1/4 cup celery seeds
  • 3 tablespoons ground black pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1/2 to 1 teaspoon cayenne pepper


  1. Combine the ingredients and store in an airtight container at room temperature for up to 2 months.
  2. Instructions to include with your gift: Up to 2 hours before cooking, coat 2 pounds of chicken, beef, pork, or seafood with 1 tablespoon of olive oil and sprinkle with 2 to 4 tablespoons of the rub. Cook as desired.
October, 2009

Quick Tip

Olde Thompson 16-Jar Spice Rack
Whole spices and herbs keep about 2 years; sesame seeds and poppy seeds last 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.