Adobo Seasoning

Ingredients

• 2 tablespoons salt
• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Directions

1. In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.
   
   Recipe By:Traci-in-Cali from allrecipes.com

Cajun Spice Mix

Ingredients

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes (optional)

Directions

1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
   For those who like it hotter, add the optional crushed red pepper.
   
   Recipe By:DiamondLil from allrecipes.com

Dry Sriracha Seasoning Blend

 

Yield: about 1/4 cup

Ingredients:

• 25 small dried red chiles
• 1 Tablespoon coconut sugar
• 2 teaspoons sea salt
• 1/2 teaspoon garlic powder
• 1 teaspoon pure citric acid

Directions:

1. Break each chile pepper in half and shake out the seeds. Discard the seeds and pulverize the pods in a food process or or a spice/coffee grinder.
2. Combine the pulverized chiles and remaining ingredients. Store in an airtight container.

Nat's Note: If you have trouble finding pure citric acid, just leave it out, but be sure to use a squirt of lemon juice or a splash of vinegar when you use the dry seasoning.

From Perry's Plate www.perrysplate.com

Spice-Rubbed Grilled Pork Chops

-3 tablespoons sweet paprika, preferably Spanish
-1 tablespoon freshly ground black pepper

-1 tablespoon coarse salt, either kosher or sea salt

-3/4 teaspoon sugar

-3/4 teaspoon chili powder

-3/4 teaspoon granulated garlic or garlic powder

-3/4 teaspoon onion powder

-1/4 to 1/2 teaspoon ground cayenne



Preparation:
At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.