This barbecue rub recipe is always a favourite and is the one I often use for adding to my cuts of beef. The easy-to-make mix of flavour packed spices, dried herbs and brown sugar will flavour, season and caramelize fabulously! (See the bottom of the page for links to more of my recipes)
Note: I use a few whole spices for this recipe, but if you don't have whole just use pre-ground powders. If you do use ground, reduce the quantity the recipe requires by half. So instead of 2 tablespoons of peppercorns you would use 1 tablespoon of pre-ground pepper. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 12 tablespoons)
4 tbsp brown sugar
3 tbsp cumin seeds
2 tbsp dried thyme
2 tbsp dried basil
2 tbsp paprika
4 tsp black peppercorns
4 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
2-3 tsp sea salt
8-10 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your BBQ spice in an airtight jar out of direct sunlight. Use within 3 months.
Note: Dry toasting the peppercorns and cumin seeds before grinding and combining is recommended for adding even more flavours and aromas to your finished blend.
See the grinding page for info and photos on this simple process. (Link opens in new window)
This is how I do it; if you have your own way, carry on doing that...
Liberally sprinkle the mix over your meat and gently rub in to get an even coating. Cover and place in your fridge for at least an hour or, better overnight, to allow the flavours to really penetrate.
An hour or so before your planned cooking time, take out the fridge and allow the meat to return to room temperature.
BBQ Rub for Pork -
A Collection of