BBQ season No. 2 ... your goto RUB recipe

Original Boca Boys - use this on pork, chicken, and lamb

• 6 tablespoons Granulated Garlic Powder
• 2 tablespoons Chili Powder
• 2 tablespoons Paprika
• 1/2 tablespoon Garam Masala - an Indian spice blend, made by McCormicks and others
• 1 tablespoon Cayenne Pepper
• 2 tablespoons Turbinado Sugar

Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!

• 4 tablespoons Ground allspice
• 4 tablespoons Dried thyme
• 4 tablespoons Ground Scotch Bonnet Pepper Click here to buy them... cheap!
• 2 tablespoons Freshly ground black pepper
• 2 tablespoons Ground sage
• 1 tablespoon Ground nutmeg
• 1 tablespoon Ground cinnamon
• 2 tablespoons Garlic powder
• 4 tablespoons Brown Sugar
• 1 cup dried Chives

Boca Boys Brisket Rub - also good for beef ribs

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

The main one I use is a Cajun seasoning mix, based on a recipe from Justin Wilson. Basically it is equal part of the following:

• dried oregano
• dried basil
• dried thyme
• granulated garlic powder
• granulated onion powder
• salt (or seasoned salt)
• cayenne
• freshly ground black pepper
• ancho chile powder (optional) - 100% chile - no other ingredients

I make large quantities of this at a time and use it frequently. Another I use frequently is Za'Atar:

• 2 tbsp sesame seeds
• 1 tbsp lemon zest (can use dried zest)
• 1/4 cup sumac
• 2 tbsp thyme
• 1 tbsp oregano
• 1 tsp marjoram
• 1 tsp savory
• 1 tsp coarse salt

This has to be stored in the freezer if not used immediately, as the sesame seeds do not keep well at room temperature. If using as a rub, add some more salt plus freshly ground black pepper. I use this only on chicken.

Ricky's are really good!

I usually wing it. I don't want it to always stay the same. :) I like the red spices, like epazote and sumac, but it only really matters for tougher cuts, which need some sugar and acid to break down.