Cajun Rub

1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months.
To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood).
Or you can double to make more.
Macdaddy