Homemade is way better than store-bought. Great on fish, chicken, and shrimp! Just lightly coat your meat, and toss it on the grill or on the stovetop. Adjust the cayenne pepper in the recipe to get to your desired level of heat. If you want to go sweet, add a touch of brown sugar to the mix.
This will make enough to keep for a while so you can always have it on hand.
Super Versatile Blackening Rub
Makes enough for several uses
3/4T Kosher Salt
(Some end uses will require more salt than others, this is a good starting point for your base.)
1T Black Pepper
1T Sweet Paprika
1T Ancho Chile Powder -1.5T Garlic Powder
1T Onion Powder
1/2Tsp Mustard Powder
1/2Tsp Cayenne Powder
Measure and mix all ingredients. Will keep for 3 months or longer.
The more of these that you can grind from whole spices the better. It's amazing how much flavor can pop out of this sucker if ground fresh rather than purchased in powder form.