Bar-B-Que Rubs revisited!

I posted several of these last month. Well spring has started. Around here the weather has gone from the low 40's to the high 60's practically overnight. It's Missouri so I'll probably snow next week. Still, it makes me want to get out and do some Grillin'!!
Cajun Blackening Dry Rub
-Use this for Fish, Chicken Breasts, or Shrimp. It works well with Burgers (Turkey or Beef) and with Corn on the Cob

•  2 1/2 Tbls of Paprika
• 1 Tbl of kosher salt
• 1 1/2  tsp of Cumin, ground
• 1 1/2 tsp of Thyme, Dried
• 1 tsp of Black Pepper, ground
• 1/2 tsp Garlic powder
• 1/2 tsp Red Pepper, ground

1. Combine all the ingredients and store in a Airtight container
2. Yields 1/3 cup, serving size is 1 tsp

Miso Wet Rub
- Use this on Salmon steaks, Chicken, Pork, or Grilled Eggplant slices

• 1/3 Cup of Yellow Miso**
• 1 Tbl Ginger, Fresh minced
• 2  Tbl of Rice Vinegar
• 2 Tbl on Honey
• 1/4 tsp of Red Pepper, Ground

1. Combine all the Ingredients using a whisk
2. Makes 1/2  a cup

** Miso is Fermented Japanese soybean paste. It is used as a flavoring in soups and sushi dishes.Of the dozens of Varieties Yellow Miso is as Mild, Sweet, and Earthy version.


Creole Seasoning Mix or Rub
- Use this for Chicken, Seafood, Steaks, or Veggies

• 3 Tbl of Paprika
• 2 Tbl of Garlic Powder
• 1 Tbl of Salt
• 1 Tbl of Onion Powder
• 1 Tbl of Oregano, Dried
• 1 Tbl of Thyme, Dried
• 1 Tbl of Cayenne Pepper
• 1 Tbl of Black Pepper, Ground

1. Combine all the ingredients and store in an airtight container

Mexican Flavor Blend
- I use this as an All Purpose Mexican blend

• 1 1/4 Tbl  Cumin, ground
• 1 1/4 Tbl  Coriander, ground
• 1 1/4 tsp Cinnamon, ground
• 1 tsp Cayenne, ground
• 1 tsp Red pepper, Crushed
• 1 1/4 Tbl Oregano, Dried
• 1 1/4 Salt
• 1 1/4 Garlic flakes, dried
• 1 1/4 Tbl Onion, dried
• 1 1/4 Paprika, ground