Fire up the grill and with this BBQ rib rub recipe you'll soon be slow cooking your ribs until the caramelized meat drips off the bone! A simple mix of tasty spices and dried herbs, it's quick and easy-to-make and will add superb flavours whilst seasoning beautifully. (See the bottom of the page for more of my barbecue recipes)
Note: I recommend using whole spices if you can for this recipe. If you only have pre-ground to hand use these and reduce the quantities by half. So for 2 tablespoons of black peppercorns you use 1 tablespoon of ground pepper. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 10-11 tablespoons)
tbsp brown sugar
3 tbsp smoked paprika
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp dried oregano
1 tbsp mustard powder
4 tsp dried thyme
4 tsp dried basil
2-3 tsp sea salt
2 tsp ajwain seeds
2 tsp chili powder (more if you like heat)
tbsp = tablespoon
tsp = teaspoon
Store your barbecue rib rub in an airtight jar away from direct sunlight. Use within 3 months.
Note: You could lightly toast the cumin and peppercorns prior to cooling and grinding. This releases more of their fab flavours and mouthwatering aromas.
Click here for tips and photos on toasting and grinding. (Link opens in new window)
This is my way; you may have
your own technique...
...Liberally sprinkle the blend over your meat and massage in. Cover with some plastic wrap (or sandwich bag) and place in the fridge for at least an hour or, if preparing beforehand, overnight.
This resting time allows the herbs and spices to penetrate the meat and impart delicious flavours.
An hour or so before using, remove from the fridge to allow it to return to room temperature before cooking.
An All-Purpose BBQ
A Flavour Packed
A Collection of