Wild Bill's Meat Rub

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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 powder

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 usage.

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.

Web posted by Bill aka Mickey Porter.

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