Over the years I’ve collected and perfected a number of different rubs that we use on steak, chicken or fish. Since we’ve gone Whole30(ish) this past month, these rub recipes have become super important! Here are our favorites . . .

Blackening Rub (covers 2 lbs. steak, chicken or fish)
1 tsp. paprika
1/4 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. thyme
1/2 tsp. ground black pepper
1/4 tsp. onion powder

Chili Rub (makes about 12 Tbl of rub)
2 Tbl. chili powder
2 Tbl. ground cumin
2 Tbl. paprika
1 Tbl. oregano
1 Tbl. dried coriander
1 Tbl. garlic powder
1 Tbl. onion powder
1 Tbl. sea salt
1 tsp. cayenne (adjusted for heat)
1 tsp. crushed red pepper (adjusted for heat)
1 tsp. ground black pepper

Outback Rub (covers 2 lbs. steak, chicken or fish)
4 tsp. sea salt
4 tsp. paprika
2 tsp. ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper (adjusted for heat)
1/2 tsp. ground coriander
1/2 tsp. ground turmeric

Ribeye Rub (covers 2 lbs. steak)
2 Tbl. chili powder
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. ground black pepper

London Broil Rub (covers 3lbs. steak)
2 Tbl. chili powder
1 Tbl. oregano
1 Tbl. paprika
2 tsp. garlic powder
1 tsp. sea salt
1/2 tsp. ground black pepper