Jodi's Dry Rub Marinade - Wilderness North

Celebrating 30 Years of Wilderness North  –          

Jodi’s Dry Rub Marinade

Wilderness North staffIngredients

  • 2 Tbsp course cracked black pepper
  • 6 Tbsp chili powder
  • 3 Tbsp smoked paprika
  • 1 Tbsp mixed dried Italian herbs
  • 2 Tbsp dried garlic powder
  • 2 Tbsp freeze dried garlic flakes
  • 2 Tbsp dried onion powder
  • 1 Tbsp freeze dried onion flakes
  • ½ Tbsp of course salt


  • Place all of the ingredients into a mixing bowl and blend well. Keep the rub mix in an air tight container or bag. Note:  This rub will last 3 or 4 months if keep out of direct light and in an air tight container.
  • When you have your fish filleted, sprinkle the desired amount of seasoning onto both sides of the fish fillet.
  • This rub is spicy. The more you put on the spicier it gets.
  • You can now dry grill your fish over an open flame (bbq it) or fry it in a pan with a small amount of oil (about 1 tsp per fish fillet).

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