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Rubs combine with the juices drawn from the meat and work like a dry marinade.

Cajun Rub

2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
1 1/2 teaspoons ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves
1 teaspoon oregano leaves

1. In a jar with a tight sealing lid, shake together all the ingredients. Store in jar. Can be used on pork chops, small roast or tenderloin.

Makes about 1/2 cup.

Recipe provided courtesy of Pork, The Other White Meat.