With its fair amount of brown sugar, this sweet BBQ rub is just perfect if you're barbecuing beef. The heat melts the sugar adding a sweetness and caramelizing it beautifully along the way! It also makes a tasty general seasoning for other dishes. (See the bottom of the page for other barbecue spice mixes)
Note: Try and use as many whole spices as you can as these will give the best flavours. If you don't have them simply just use pre-ground powders and reduce the quantities the recipe says by half. For example; 3 tablespoons of whole cumin seeds would equal about 1½ tablespoons of pre-ground cumin. Do the same for any others you don't have whole.
What You'll Need: (makes about 7-8 tablespoons)
tbsp brown sugar
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp dried oregano
1 tbsp allspice berries
2-3 tsp mustard powder
2-3 tsp sea salt
2 tsp chili powder
3 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your barbecue rub recipe in an airtight jar out sunlight. Use within 3 months.
Note: Lightly toast the cumin, peppercorns and allspice prior to cooling and grinding for even more flavours and aromas.
Click here to read more about this quick and easy cooking technique. (Link opens in new window)
How to Use: Liberally cover your piece of meat evenly with the blend and massage in.
Do this at least an hour before cooking as this will allow the flavours to soak into the meat.
If you have more time, cover your food with wrap or cling film and place in the refrigerator for a few hours or, better, overnight.
An hour before grilling, take out of the fridge so it can return to room temperature.
BBQ Pork Rub -
A Range of Garam