Cajun BBQ Rub

The mix below for my Cajun BBQ rub is really easy to prepare and packs in the flavor.

The heartland for this style of cooking is a small area of Louisiana and what makes if distinctive is the blend of herbs and spices.

Some will argue that there isn't much difference between Cajun and Creole cooking but for me it's in the herbs - the use of herbs is a lot more prevalent in Cajun cooking. Demonstrating this point well is another cajun barbecue rub that I've prepared which has a different spice mix but the fundamental herb base remains.

The original Cajun settlers (expelled from Acadia, Nova Scotia) were very poor and it is from the humble roots that some great dishes have arisen. Take for example pork cracklings which is a favorite snack and boudin blodd sausage or black pudding as I know it.

The best thing about a Cajun rub however is that you can apply it to almost any meat, red white or even fish, slap it on the grill and you've got a tasty treat in minutes. Let's get straight to the ingredients.

Yield:- ¼ cup or 65g

Preparation Time:- 5 minutes
Marinade Time:- 30 minutes
Cooking Time:- n/a

Total Time:- 35 minutes


  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cayenne
  • 1½ teaspoons ground white pepper
  • 1½ teaspoon ground black pepper
  • 1 teaspoon dry thyme leaves
  • 1 teaspoon oregano leaves


Simply mix all the herbs and spices together and there you have it.

TIP - Coat the meat with olive oil before you apply the rub, that way you'll be sure that the rub sticks.

After that, give your meat about 30 minutes so that the rub can "soak in" to the surface of the meat and then it's onto the grill.

Related Pages:-

More BBQ Rubs
Share Your Own Recipe
Information About BBQ Grills

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