Of my BBQ dry rubs, this is certainly a fiery, all-purpose mix that will add superb flavours, mouthwatering aromas and season your meat perfectly as you slowly grill it until it just falls off the bone!
Note: Whilst I use as many whole ingredients as I can for this recipe, I realise not everyone has them all whole. If this is the case, simply use pre-ground powders and reduce the amount you use by half for each one you don't have. For example, you use 1 tablespoon pre-ground mustard instead of 2 tablespoons mustard seeds. Reduce any others by half as well if you don't have them whole.
What You'll Need: (makes about 12 tablespoons)
4 tbsp hot Hungarian paprika (or regular)
3 tbsp hot chilli powder
2 tbsp mustard seeds
2 tbsp dried basil
1 tbsp dried thyme
1 tbsp black peppercorns
4 tsp cayenne pepper
2-3 tsp sea salt
2 tsp garlic powder
2 tsp ginger powder
2 tsp grated nutmeg
2 tsp allspice berries
tbsp = tablespoon
tsp = teaspoon
Store this barbecue dry rub in a cool place in an airtight container and out of direct sunlight. Use within 3 months.
Note: Dry toasting the whole ingredients prior to cooling and grinding may be worth considering. This simple cooking technique greatly intensifies the flavours and aromas of your finished blend.
See the grinding spices page for further info. (Link opens in new window)
This is my method. If you have your own, carry on doing that...
Sprinkle over your meat covering completely and massage in. Place in a sandwich bag or cover with plastic wrap and place in your refrigerator for at least an hour or longer.
This resting time allows the seasoning to penetrate the meat imparting fabulous flavours.
Take out of the refrigerator about an hour before cooking so the meat returns to room temperature.
Barbecue Rib Rub
A BBQ Dry Rub For
A Collection of