If you're grilling beef, out of my barbecue rubs, then this easy-to-make blend is the one to choose! A blend of tasty spices, dried herbs and sugar that can be made in minutes and will season and flavour your cut of meat beautifully. (See the bottom of the page for other barbecue rubs)
Note: I recommend using whole spices if you can as these will add the best flavours. However, this is not always convenient and if you don't have whole just use pre-ground powders and reduce the quantities by half. So for 3 tablespoons of coriander seeds you use 1½ tablespoons pre-ground coriander. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 10 tablespoons)
3 tbsp coriander seeds (cilantro)
2 tbsp brown sugar
2 tbsp dried marjoram
2 tbsp thyme
2 tbsp mustard powder
4 tsp garlic powder
4 tsp cumin seeds
4 tsp peppercorns
2 tsp ajwain seeds (optional)
1½ tsp celery seeds
2-3 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your barbecue dry rub recipe in an airtight jar out of direct sunlight. Use within 3 months.
Note: As you've gone to the trouble of making your own barbecue rubs, why not take it a stage further and dry toast the coriander, cumin, ajwain and peppercorns prior to grinding?
The heat draws out the flavours which will enhance your blend no end! Click here to read more about this. (Link opens in new window)
Using: Liberally sprinkle this on to your meat and then with your fingers lightly massage it in evenly covering the whole piece.
Cover the meat with plastic or clingfilm and place in the fridge.
Leave it for at least an hour or two or, if you have the time, overnight.
An hour before grilling take it out of the fridge and allow it to return to room temperature.
Homemade BBQ Rub
An All-Purpose Rub
A Range of Poultry