Cayenne Rubs & Southern Kitchen Protocols

Lab precision meets the cast-iron skillet. Same steady hands from animal care keep the heat even and safe.

Basic Cayenne Dry Rub

• 3 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp cayenne (adjust for heat tolerance)
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

Mix thoroughly. Apply liberally to chicken or pork 30 minutes before grilling. Store sealed for 3 months.

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