Cajun Rub Hot Heat

This one's not for the faint of heart. Same Cajun backbone as our regular blend, with the cayenne turned way up: forehead sweating, sinuses clearing. If you like heat, this is the one.

Ingredients: Hand blended from salt, paprika, thyme, onion powder, garlic powder, oregano, cayenne pepper, black pepper, white pepper, and sage.

How to use: A tablespoon per pound as a rub, worked into both sides. Bag it and refrigerate at least two hours, ideally 24, before grilling. Wash your hands well afterward.

Try it on: chicken wings, ribs, grilled chicken, tilapia, and shrimp.