Of my barbecue dry rub recipes this one is a good spicy all-rounder with a tasty blend of herbs and spices that works well for seasoning and adding superb flavour to a variety of meats: pork, beef, chicken and turkey for example.
Note: I generally advise using whole spices where you can as this will add maximum flavour to your homemade blends. Sometimes this is not practical, so in these cases it's fine to use pre-ground powders and halve the quantities. So for 2 tablespoons whole peppercorns you use 1 tablespoon pre-ground pepper etc.
What You'll Need: (makes about 1 cup)
tbsp chili powder
3 tbsp cumin seed
3 tbsp garlic powder
3 tbsp onion powder
3 tbsp dried oregano
3 tbsp dried rosemary
2 tbsp paprika
2 tbsp black peppercorns
4 tsp celery seed
4 tsp mustard powder
2 tsp cayenne pepper
2-3 tsp sea salt
10 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your BBQ dry rub in an airtight jar out of direct sunlight. Use within 3 months.
Note: You can lightly toast the cumin seeds and peppercorns prior to cooling and grinding for extra flavour. This only takes minutes and is recommended if you have time.
See the grinding page for info on this simple process. (Link opens in new window)
How to Use: Fairly thickly and evenly cover your meat with the rub and massage in. Cover with clingfilm/wrap or put in a sealed sandwich bag and place in the fridge.
It's up to you how long you leave it. I'd suggest a minimum of 1 hour and up to 12 hours or overnight.
An hour or so before cooking, remove from the fridge and allow it to return to room temperature.
A Herby Barbecue
A BBQ Mix - Ideal
A Collection of