So as a back up plan, I reached for my jar of trusty Cajun Dry Rub. I make this recipe in HUGE batches and jar them for use down the road. To get that really fine blend, I like using my mortar and pestle. When you are done blending these, you will have a great dry rub that's perfect for chicken, pork or any kind of seafood you like. Be warned...this dry rub is HOT! Not "Oh...that has a little kick to it"...this is mouth-scorching hot! Use sparingly if you are not looking for a fire. Here is the recipe in a slightly more manageable form.
1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon ground Cayenne pepper
1/4 teaspoon salt
Blend all ingredients together. Transfer to mortar and pestle and grind until a fine powder remains. Jar for future use.
And here is the video of the preparation. Images coming soon!