BBQ Spice Mix

Posted on by josephkirchgraber

This is from The Professional Chef 8th Ed Part 5 Meats, Poultry Fish and Shellfish Chapter 18 Mise end Place for Meats, Poultry and Fish. Pg 462

Makes 2 OZ/57 G cut in half for 2 full rubs for grilling

1/2 oz/14 g Spanish Paprika

1/2 oz/14 g Chili Powder

1/2 oz/14 g Salt

2 tsp/4g cumin

2 tsp/10g sugar

1 tsp/2g dry mustard

1 tsp/2g ground black pepper

1 tsp/2g dried thyme

1 tsp/2g dried oregano

1 tsp/3 g curry powder

1/2 tsp/1g cayenne

Comment: Tastes great, not as good as the blackened seasoning but amazing none the less. Will keep in rotation, I love good rubs.