If you've got pork on the grill then this sweet barbecue rub is the one to choose! Easy-to-make, the blend of sugar, paprika and other herbs and spices will season and flavour beautifully whilst imparting mouthwatering aromas! (See the bottom of the page for other recipes)
Note: For this BBQ rub, I recommend you use a few whole spices as they will add the best flavours and aromas. If you don't have them all, simply use pre-ground powder and reduce the amounts in the recipe by half. So instead of 2 tablespoons of mustard seeds you would use 1 tablespoon of pre-ground mustard. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 12 tablespoons)
3 tbsp brown sugar
3 tbsp paprika
2 tbsp mustard seeds
2 tbsp dried thyme
2 tbsp dried basil
1 tbsp chili powder
2 tsp black peppercorns
2 tsp sea salt
1 tsp whole cloves
1 tsp celery seeds
tbsp = tablespoon
tsp = teaspoon
Store your barbecue spice in an airtight jar out of direct sunlight. Use within 3 months before making a fresh amount.
Note: To add even more flavours to your blend and therefore your grilled food, I recommend you dry toast the peppercorns, mustard and cloves before cooling and grinding. See the grinding page for further info on this simple process. (Link opens in new window)
If you have your own favourite way of applying your rubs, carry on doing that...
Sprinkle the mix evenly, and fairly liberally, over your meat and gently rub in so there's a good coating.
Cover and place in the refrigerator for a few hours or, better, overnight.
The longer you leave it the more the flavours will soak into the meat. An hour before grilling, take it out of the fridge and let it return to room temperature.
A Beef Barbecue Mix
An All-Purpose BBQ
Poultry Seasoning Recipes For Tastier, Chicken, Turkey and Game Birds