Whether you're barbecuing or frying, this BBQ rub recipe, with its mix of spices and dried herbs, is highly recommended. This is a good all-purpose blend and is versatile enough to use with all meats. It can also be used as general seasoning.
Note: For this recipe, I recommend you use whole spices where you can. If you only have pre-ground powders, you can use these instead. Just halve the amounts you use. For example, 2 tablespoons of whole cumin seeds would equal 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp paprika (any variety)
2 tbsp cumin seeds
2 tbsp brown sugar
1 tbsp black peppercorns
1 tbsp dried oregano
1 tbsp dried basil
4 tsp mustard powder
4 tsp cayenne pepper
2 tsp sea salt
tbsp = tablespoon
Store this barbecue rub in an airtight jar away from direct sunlight. Use within 3 months before making more.
Note: To get even more flavours you can dry toast the whole ingredients before grinding. See the grinding page for "step-by-step" info and photos on this process. (Link opens in new window)
This is just the way I do it. You may have your own tried and trusted technique...
Cover your piece of meat fairly thickly with the mix and massage in. Wrap with some foil or plastic wrap and put in your refrigerator for at least an hour or two or, even better, overnight.
This resting time allows the seasoning to penetrate the meat giving it great taste and flavours. The longer you leave it the deeper the seasoning will soak!
About an hour before you plan on cooking, take it out of the fridge so it can return to room temperature.
BBQ Chicken Rub -
Barbecue Dry Rub -