Mixture of dry seasonings and spices used for rubbing down the meats before throwing them in the smoker.
Ingredients
24 -40 habaneros, chopped fine or 24 -40 hot chili, pepppers
4 onions, chopped fine
12 -16 scallions, chopped fine
4 garlic cloves, crushed
4 tablespoons fresh thyme
8 teaspoons salt
4 teaspoons black pepper
4 teaspoons sugar
4 teaspoons allspice
2 teaspoons cinnamon
1 teaspoon nutmeg
Directions
Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions.
2 tsp garlic powder (not garlic salt)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed
1 TBS plus 1 tsp paprika
1 TBS plus 1 tsp crushed red pepper flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper
Tony Chachere's Creole RubI found this recipe on the internet, but originally this seasing was introduced to be by a good friend of mine. I find it to be a little bit spicey for most of my needs, but blended in with other rubs, it is really good. I can't always find it in stores, so that led me for a copycat recipe.
26 ounces salt
1 1/2 ounces black pepper -- ground
2 ounces red pepper -- ground
1 ounce garlic powder -- pure
1 ounce chili powder
1 ounce Monosodium glutamate -- (Accent)