Visit the barbecue pits of the Carolinas and there's a very good chance of pork being on the menu! And this BBQ dry rub recipe will season and add fabulous flavours to your succulent, slow cooked pieces of meat.
Note: I recommend you use as many whole spices as possible for this recipe. If you don't have them all, you can swap with pre-ground powders. Just reduce the amounts by half. For example, 2 tablespoons of whole mustard seeds equals 1 tablespoon of ground mustard. Reduce any others by half that you don't have whole.
What You'll Need: (makes about 12 tablespoons)
6 tbsp brown sugar
4 tbsp paprika
2 tbsp chili powder
2 tbsp mustard seeds
1 tbsp black peppercorns
4 tsp cumin seeds
2-3 tsp sea salt
2 tsp cayenne pepper
1 tsp ground cinnamon (optional)
tbsp = tablespoon
tsp = teaspoon
Store your BBQ dry rub recipe in an airtight jar out of direct sunlight. Use within 3 months.
Note: If you have a spare minute you could lightly toast the peppercorns, mustard and cumin seeds before grinding. See the grinding page for info on this simple process. (Link opens in new window)
This is how I use my barbecue rubs. If you have your own favourite technique, carry on doing that...
Liberally sprinkle the mix over your meat and massage in until it has a good coating.
Cover with plastic wrap or foil and place in the refrigerator for a few hours or overnight.
The longer it's left to rest, the more the flavours will soak into the flesh. An hour or so before cooking time remove from the refrigerator and allow to return to room temperature.
A Flavour Packed
A Collection of