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Voodoo Spice

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This Cajun-inspired Voodoo Spice packs a delicious zesty kick to your favorite recipes. A truly savory rub that infuses a little magic and the perfect balance of flavor in every bite!

Voodoo Spice

This voodoo spice rub adds a spicy kick to seafood, ribs, chicken, and turkey. Use in gumbo, shrimp creole, or seafood boil. It’s delicious sprinkled on French fries or on top of grilled vegetables. This spicy rub will undoubtedly win you over! For those who prefer a purely savory Voodoo spice mixture; simply omit the brown sugar.

Make your own voodoo seasoning mix

I’m an avid proponent of making my own BBQ rubs. I don’t have anything against commercially bottled rubs, but I do like to have input on what ingredients go into my spice mixtures. I can’t tell you how many times I’ve purchased a popular bottled rub, took a taste, and didn’t like it. I’d rather spend the $15-$25 on ingredients to make my own dry rub rather than purchase a commercial rub that sits on the shelf collecting dust. There are several perks to making your rubs from scratch:

  • You can turn up or dial down the hot spices.
  • You can adjust the salt content to suit your needs.
  • Use your preferred granulated sweeteners, or remove them completely.
  • Omit ingredients like MSG (monosodium glutamate) and fillers.
  • Make your spice blend gluten-free or keto-friendly.

Voodoo spice ingredients

  • Salt
  • Brown sugar
  • Paprika
  • Smoked paprika
  • Jalapeño powder: sub with cayenne pepper (jalapeno powder is made with dehydrated jalapeño)
  • Granulated garlic
  • White pepper
  • Black pepper
  • Dried basil

The origin of the name “Voodoo” for this spice mix remains a mystery, but one thing’s for sure: it will definitely make an impression! With this in mind, please be aware that this recipe contains spicy ingredients like jalapeno or cayenne powder, white pepper, and black pepper. While some people may not be able to handle spicy food, others may be sensitive to black pepper. You can make adjustments to the recipe to suit your needs, but keep in mind that doing so will alter the flavor.

Mixing BBQ Rub

How to make it

Refining and storing voodoo spice

  • You can simply combine the ingredients in a bowl and use them right away; however, if you plan to use the rub on vegetables, seafood, or in soups, I recommend refining the Voodoo rub using a spice grinder or food processor. Pulse 6-7 times to refine the ingredients to give it a uniform consistency.
  • I like to store my spice mixtures in small batches using these airtight jars. All I have to do is add a label, keep the rub in my cupboard, and I’m good to go!

How much rub to use

While I believe it is a matter of personal preference, conventional wisdom points to 1 tablespoon of rub per pound of meat. You can apply this Voodoo spice rub by hand or place it into a dry rub shaker and apply it that way.


  • Omit the salt entirely from this recipe, salt your brisket or chuck roast with 1/2 teaspoon salt per pound, and place it in the fridge for 2 hours. Then remove, coat with unsalted Voodoo spice, and place onto your preheated smoker or grill. 
  • Remember that you can make amazing BBQ rubs right at home—no need to buy that bottled stuff. You will have a full arsenal of flavors right in your cupboard. This recipe makes 3/4 cup of rub.

More recipes to try


Voodoo Spice

This Cajun-inspired seasoning packs a spicy punch to whatever you are cooking. It works really well on seafood, ribs, chicken, and turkey. Use in gumbo, shrimp creole, French fries, or on top of grilled vegetables. It will undoubtedly win you over! If you’d prefer a purely savory spice mixture, omit the sugar.
5 from 8 votes
Print Pin Rate
Course: Rubs
Cuisine: American
Keyword: bbq rubs, creole rub, seasoning rub, Voodoo spice
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 0.75 cup
Calories: 303kcal
Author: Sabrina Baksh


  • 2 tablespoons salt
  • 2 tablespoons brown sugar
  • 1 tablespoon regular paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon jalapeno powder sub with cayenne
  • 1 tablespoon granulated garlic or garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 1 tablespoon black pepper
  • 1 teaspoon white pepper


  • Combine all ingredients in a medium-sized bowl. You will end up with nearly 1 cup of seasoning mixture. Store in an airtight container in the cupboard for 8-12 months after preparation–give it a good stir from time to time.
    Refine the rub by running it through a spice grinder.
  • This recipe is enough for 2-3 racks of ribs, one 14 pound turkey, and about 3 whole chickens.
  • Discard any leftover rub that has come into direct contact with raw meat.


No one truly knows how the name “Voodoo” has been attributed to this spice mixture, but I can tell you that it will definitely make an impression! With this in mind, please be aware that this recipe does contain some spicy elements like cayenne, white pepper, and black pepper. Some folks cannot tolerate chili heat, while others are sensitive to peppercorn. You can adjust the recipe as needed, but be aware that this will alter the flavor profile.


Calories: 303kcal | Carbohydrates: 70g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 18646mg | Potassium: 1074mg | Fiber: 15g | Sugar: 35g | Vitamin A: 12052IU | Vitamin C: 8mg | Calcium: 297mg | Iron: 12mg

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6 responses to “Voodoo Spice”

  1. 5 stars
    Added some of the seasoning to my butter that was injected and also as a rub on my turkey prior to smoking…Was a big hit at Thanksgiving dinner. Can’t wait to make chicken wings using this.
    Can’t thank you enough for a great recipe!

  2. 5 stars
    Awesome recipe I used it to smoke a pork butt and on some New York strips excellent flavor. Mixed a bigger batch to keep on hand!

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