Preparation
Check out how to choose and prep your meat here !
Make the Marinade
This starts with a dry rub. Roll each meat piece in a plate containing cajun spice, to coat the piece, like you would do when breading. Then set aside in a big bowl. Use as much spice as you need. The 10 tbsp is just an estimate.
For the wet part, mix the lime juice and sugar together. What we're aiming for is a ratio that, if you were to add water, would produce a lemonade that you'd personally find tasty. Adjust the lime/sugar ratio accordingly.
Throw whatever leftover spices you have in the big bowl with the meat, add the "lemonade", and massage to spread all over.