With its blend of flavour packed spices and herbs, this recipe for BBQ spices is quick and easy-to-make and versatile enough to use on chicken, pork and beef. It also doubles up as a tasty general seasoning for numerous other dishes.
Note: I recommend you use whole ingredients where you can for this tasty recipe as these will give the best flavours. However, if you only have powders to hand, you can use these instead if you halve the amounts the recipe requires. So instead of 2 tablespoons of whole cumin seeds you use 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)
2 tbsp smoked paprika (or any variety)
2 tbsp cumin seeds
2 tbsp mustard seeds
2 tbsp dried oregano
1 tbsp black peppercorns
1 tbsp dried rosemary
4 tsp dried basil
2-3 tsp chili powder
2 tsp ajwain seeds
2 tsp garlic powder
2 tsp celery seeds
2 tsp sea salt
tbsp = tablespoon
Store this barbecue rub recipe in an airtight jar in a cool place and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: To extract even more flavours from the ingredients, dry toasting the cumin, peppercorns, ajwain and mustard seeds for a few minutes before grinding and combining is recommended.
See the grinding page for further info and photos on this simple cooking technique. (Link opens in new window)
BBQ Chicken Rub -
Barbecue Dry Rub