Blackening Rub – a delicious recipe with salt, white pepper, black pepper, mustard, garlic, thyme. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Use unsalted butter, melt over low heat. Heat a cast iron pan to just before melting over high heat. Should take 5 to 8 minutes. If you think you are going to ruin the pan, the heat is just about right. Make sure the meat, poultry or fish is at room temp. and dry. Thin cuts do not work well.
2
Dip the meat, poultry or fish into the melted butter and apply an even amount of rub to each side. Put into pan and leave alone for a minute or so then check the underside of the meat for a nice dark crust. Adjust as needed. By this time you will know if your smoke detectors are working and if you should of done this outside. Turn the meat and repeat till the desired doneness is achieved. The trouble is well worth it, the taste is, in a word, fantastic! You can add more or less cayenne pepper to your taste, I've found more is usually better.
212
kcal
Calories
23
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon salt, 1 teaspoon white pepper tbl +2, 1 teaspoon black pepper tbl +3/4, 2 1/2 teaspoons dry mustard, and more.
Yes, Blackening Rub falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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