Campana’s Sauce Boss Barbecue - Blackening Rub

Use for meat , poultry or fish.


  • 1 Tablespoon Sea Salt
  • 1 - 1/2 Tablespoons Pepper, White
  • 1 - 1/2 Tablespoon Pepper, Black Coarse ground
  • 2 1/2 teaspoons Mustard, ground
  • 2 1/2 teaspoons Garlic Powder
  • 1/2 teaspoon Thyme Leaves
  • 1/4 Lb. Butter, unsalted (4 oz.)
  • 2 1/2 teaspoons Pepper, Cayenne


  1. Melt butter over low heat. Heat a cast iron pan over high heat 5 to 8 minutes. When you think you are going to ruin the pan, the heat is just about right. Make sure the meat, poultry or fish is dry and at room temperature. Thin cuts do not work well. Dip the meat, poultry or fish into the melted butter and apply an even amount of rub to each side. Put into pan and leave alone for a minute or so then check the underside of the meat for a nice dark crust. When dark enough, flip over and do the other side.

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