Inspired by the fusion of cultures, I decided to press the flavors towards the Southwest, focusing on savory herbs and local chiles. We’re talking smoky paprika, earthy chipotle, and a hit of Mexican oregano layered with classic Cajun elements like cayenne, thyme, and allspice. The result? A rub that’s great for grilling or smoking meats, but it doesn’t stop there—try it on smoked turkey breast, Cajun chicken wings, Cajun pork ribs, roasted veggies, beans, or even scrambled eggs!
Why This Works
- Bold & balanced: The mix of herbs and chiles delivers heat without being overwhelming!
- No sugar: Since this Cajun dry rub recipe has no sugar, it is perfect for grilling or smoking without worrying about burning the rub.
- Customizable: Skip the salt for a low-sodium version or adjust the cayenne to dial up or down the heat.
