WILD BILL'S MEAT RUB
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons onion powder
2 teaspoons cayenne pepper* 1 tablespoon garlic
Mix spices in a bowl and store in airtight container in a cool dark place.
*I use 90K heat rating of cayenne pepper; most stores carry only 35K, therefore you might want to increase the cayenne pepper to
1 tablespoon or more (to taste).
NOTE: Rub or sprinkle on meat 30 minutes to an hour before
grilling, etc. Be sure to shake the container to redistribute spices
before using, especially if rub has been sitting for a while. I
normally transfer a portion of the rub to a shake container for immediate
This is an excellent base rub of which you can add specific spices to
make it more Cajun, Mexican, Italian, Greek, etc. depending on what type of
Ethnic cuisine you are desiring. Most men with the first name William
will eventually end up at some point in time being called
"Wild Bill" so I though that was
a befitting name for my personal house seasoning mix/rub since I have been
called Wild Bill for decades.....grin if you must!.
I found a similar
recipe in one of my outdoor cooking cookbooks decades ago and modified it.
posted by Bill aka Mickey Porter.