Fire-Eater Rub and Seasoning

This fire-eater rub is by far my favorite kicked-up rub and all-purpose seasoning. It has the wonderful flavor of celery seed (I am a little heavy-handed with the celery seed… don’t be afraid to cut back on it a bit if you’re not quite the celery seed enthusiast that I am). And it has a fantastic bit of heat. A good amount of heat actually. Hence the name.

I’ve used this rub/seasoning on everything from wings to chicken breasts to corn, to soup, to a kickin’ sauce for burgers, and even prime rib.

Fire-Eater RubFire-Easter rub is a must-have for your pantry. I always have a big batch on hand. Check out my list of great recipes that use this fantastic rub.

Also try my smoky chipotle rubs.

Fire-Eater Rub
Recipe type: Rub
Cuisine: American
Prep time: 
Total time: 
Serves: 1/4 cup
The best rub around for chicken wings, whole chickens, turkey... all things poultry.
  • 1 tablespoon sweet paprika
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed
Makes enough for 3-4 pounds of poultry
  1. Combine all ingredients. Store in an air-tight container for up to 6 months.

One thought on “Fire-Eater Rub and Seasoning

  1. This stuff is amazing. I made it on a whim the other night to dress up some edemame and was totally surprised by how much I liked it. Since then after just a few days I’ve managed to put it on at least two things every single day and am making more as we speak. Thanks for the recipe!

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