Creole Blackening Rub Food

CREOLE DRY RUB / SHAKE-ON SEASONING

Creole Dry Rub / Shake-On Seasoning image

From Giant Food's Healthy Ideas, this looks good to sprinkle on veggies and tofu, it's recommended on the card to use 1 tablespoon per pound of meat, poultry, or fish-- rub on food up to 24 hours before cooking and store in the fridge, even an hour before cooking will add plenty of flavor.

Provided by the80srule

Categories Low Cholesterol

Time 5m

Yield 24 1-tsp servings, 24 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried parsley flakes
1 tablespoon ground black pepper

Steps:

Sift all the ingredients together in a bowl, and store in an airtight spice jar or container. Makes about 1/2 cup as posted, feel free to adjust up or down depending on how much you want, the proportions are all the same.

Nutrition Facts : Calories 5.4, Fat 0.1, Sodium 0.9, Carbohydrate 1.2, Fiber 0.4, Sugar 0.2, Protein 0.2

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Preheat oven to 300º F. Pop ribs into oven and bake for 2 – 2 1/2 hours. Covered with tin foil. Turn oven up to 350º F. Carefully open foil, and move ribs to a new foil-lined baking sheet bones side-up. In small bowl, whisk together sauce ingredients well. Coat bone side with a little less than half of the sauce.
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