Homemade Creole Blackened Rub

Homemade Creole Blackened Rub

I made these ribs for 4th of July weekend and it was so good. It was so moist, full of flavor and the meat fell of the bones. Its a moment you can Emeril Lagasse say “BAM” when he sees them.

Creole Blackened Rub with BBQ sauce on the ribs

You likely already have all the ingredients in your spice cabinet to supply your dinner with that signature smoky, savory vibe only Cajun seasoning can add. It comes together with a simple blend of chili powders, dried herbs, and spices, and it’s perfect for blackening absolutely everything; from fish to chicken to shrimp to veggies! 


Blackening Seasoning was originally meant for fish, however, it has come to cover so much more than that. It’s spicy, smoky, and adds a great deal of flavor to any type of protein it comes into contact with. The spice mix most commonly consists of paprika, garlic powder, salt, pepper, thyme, onion powder, oregano, and cayenne pepper. It is the amount of red spice in the blend that gives blackened food its deep, dark coloring.

Homemade Creole Blackened Rub

To marinate this ribs, i recommend for 40 minutes or overnight. If you leave it in the refrigerator, take it our and let it set for at least an 1 hour to bring the ribs to room temperature. By doing this , the ribs will be cooked evenly and the meat will fall of the bone.

Ribs rubs with Creole Blackened Rub

Homemade Creole Blackened Rub

Recipe by Lucy ChesnaCourse: Dinner, LunchCuisine: AmericanDifficulty: Moderate


Prep time


Cooking time




Total time






  • 2 racks of pork back ribs

  • The Rub Mixture
  • 2 tablespoon Paprika

  • 1teaspoon Himalaya salt

  • 1 tablespoon garlic powder

  • 1 teaspoon Black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • 1 teaspoon cayenne pepper

  • 1/2 teaspoon cumin

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 cup (packed) alternative brown sugar

  • BBQ Sauce
  • 1/2 cup No Sugar BBQ Sauce

  • 1/2 tsp no sugar ketchup

  • 1/4 tsp. rib dry mixture

  • 1/8 tsp. garlic salt (or you can add garlic powder and salt to taste)

  • 1/16 tsp. onion powder


  • Remove sinew (silver skin) from back of ribs. Place rack of ribs, meaty side up onto a large sheet of heavy duty foil in a deep pan.
  • Add all of the spices together
  • Rub the ribs on both sides and let it marinate for 40 minutes or overnight
  • If you have leftover place into an airtight container. Seal and shake. Store at room temperature.
  • Preheat oven to 300º F.
  • Pop ribs into oven and bake for 2 – 2 1/2 hours. Covered with tin foil
  • Turn oven up to 350º F.
  • Carefully open foil, and move ribs to a new foil-lined baking sheet bones side-up.
  • In small bowl, whisk together sauce ingredients well. Coat bone side with a little less than half of the sauce.
  • When oven has reached 350º, pop into oven and bake for 10-12 minutes.
  • Remove from oven, turn ribs over, coat with rest of sauce.
  • Pop back into oven and bake another 5 – 10 minutes.
  • Cut into serving-sized pieces.

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