This Cajun-inspired Voodoo Spice packs an insanely delicious punch to whatever you are cooking. This seasoning rub works well on seafood, ribs, chicken, and turkey. Use in gumbo or shrimp creole. Sprinkle on French fries or on top of grilled vegetables too. It will undoubtedly win you over! If you’d prefer a purely savory Voodoo spice mixture, omit the brown sugar.
Make your own voodoo spice rub:
I’m an avid believer in making my own BBQ rubs. I don’t have anything against pre-packaged bottled rubs, but I do like to have a little more control over the ingredients. I can’t tell you how many times I’ve purchased a popular bottled rub, took a taste of it, and thought, meh. I’d rather spend the $15-$25 on ingredients to make my own dry rub rather than purchase a commercial rub that I only use once. There are also perks to making your rubs from scratch:
- Tone up or down the hot spices.
- You can adjust the salt content.
- Use your preferred granulated sweeteners.
- Omit ingredients like MSG and fillers.
- Make your rubs gluten-free or keto-friendly.
Voodoo spice ingredients:
- Brown sugar
- Smoked paprika
- Jalapeno powder: sub with cayenne
- Granulated garlic
- White pepper or black pepper, depending on preference
- Dried basil
Ways to use 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 soups, I recommend refining the Voodoo rub using a spice grinder or food processor. Pulse 6-7 times to grind down the ingredients and give it a more uniform consistency.
I like to store my barbecue rubs in 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 choice, some pitmasters swear by using 1 tablespoon of rub per pound of meat. You can apply this Voodoo spice BBQ 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 2/3 cup of rub.
- 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 jalapeno powder, white pepper, and black pepper. Some folks cannot tolerate chili heat, while others are sensitive to black pepper. You can adjust the recipe as needed, but be aware that this will alter the flavor profile.
- 2 tablespoons salt
- 2 tablespoons brown sugar
- 1 tablespoon paprika (not smoked)
- 1 tablespoon smoked paprika
- 1 tablespoon jalapeno powder sub with cayenne if needed
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons white pepper Use black pepper if preferred
- 1 teaspoon dried basil
- 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.
- This recipe is enough for 2-3 racks of ribs, one large turkey, and about two 3 pound chickens.
- Discard any leftover rub that has come into direct contact with raw meat.