You've fired up the grill, your succulent piece of pork is awaiting, all you need now is a quality BBQ pork rub to add superb flavours and mouthwatering aromas as the slow cooked meat drips off the bone! (See the bottom of the page for links to more of my recipes)
Note: I use a few whole spices which I then grind for this BBQ rub. However, you may not have them all, so just use pre-ground powders and reduce the amounts by half for the ones you don't have whole. For example, it says use 2 tablespoons of mustard seeds so you would use 1 tablespoon pre-ground mustard. Do the same for any others you don't have whole.
What You'll Need: (makes about 10-11 tablespoons)
3 tbsp Hungarian paprika (or regular)
3 tbsp brown sugar
2 tbsp cumin seeds
2 tbsp celery seeds
2 tbsp mustard seeds
2 tbsp dried basil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black peppercorns
2 tsp chili powder
2 tsp grated nutmeg
2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your barbecue pork rub in an airtight jar out of direct sunlight. Use within 3 months.
Note: To add even more flavour and aromas to your finished BBQ rub, dry toasting the whole ingredients before cooling, grinding and combining is something to consider.
It only takes minutes and is highly recommended.
See the grinding spices page for further info on this. (Link opens in new window)
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A Herby Flavoured
A Collection of Jerk Spices For a True Taste of the Caribbean Islands