If you're grilling or barbecuing beef, this BBQ dry rub recipe is the one I recommend. The mix of brown sugar, spices and dried herbs will melt all over the meat, caramelizing and seasoning it beautifully!
Note: Try and use whole spices where possible for this barbecue dry rub. They will give your food tons of flavour! However, If you don't have them all, use pre-ground powders but reduce the quantities by about half. For example; 2 tablespoons of peppercorns would equal about 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)
6 tbsp brown sugar
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp dried oregano
2 tbsp paprika
1 tbsp allspice berries
4 tsp dried thyme
3-4 tsp sea salt
2 tsp mustard powder
3 inch piece of cinnamon
tbsp = tablespoon
Store your BBQ dry rub recipe in an airtight jar out of direct sunlight and use within 3-6 months.
Note: For even more flavours, you could dry toast the cumin, peppercorns, and allspice prior to grinding.
See the grinding page for info and photos on how to do this. (Link opens in new window)
If you have your own technique, carry on doing that...
Cover your piece of meat with the mix and massage in. You can cook straightaway, but it's better to cover and place in your refrigerator for at least an hour or better overnight. This will let the flavours really soak in.
An hour or so before barbecuing time, take it out of the refrigerator and allow it to return to room temperature.
Barbecue Dry Rub
All-Purpose BBQ Rub Recipe - Great For
A Collection of Mild,