This quick and easy-to-make chicken BBQ rub is certainly herby! And with its fair amount of paprika and other spices, you can use it for flavouring turkey as well as game birds like partridge and pheasant. (See the bottom of the page for other barbecue spice recipes)
Note: If you have them available, whole peppercorns are best for flavour. If it is more convenient you can just use pre-ground pepper and reduce the amount in the recipe by half. So for 4 teaspoons of peppercorns you use 2 teaspoons of ground.
What You'll Need: (makes about 10 tablespoons)
3 tbsp dried rosemary
3 tbsp dried marjoram
2 tbsp dried sage
1 tbsp onion powder
1 tbsp garlic powder
4 tsp black peppercorns
4 tsp brown sugar
2 tsp mustard powder
2-3 tsp salt
tbsp = tablespoon
tsp = teaspoon
Store your barbecue chicken rub in an airtight jar out of direct sunlight. Use within 3 months.
Note: As this is mainly a herb based mix, you don't want it too fine. I like my herby blends with a bit of "chunkiness". Pulsing the button prevents you grinding it too fine.
How to Use: Liberally cover your meat with the seasoning and then massage in evenly covering the whole piece.
Cover with plastic wrap or put into a sealed bag and place in your fridge for at least a few hours. The longer you leave it the more the herbs and spices will "soak" into the meat.
An hour or so before grilling, remove from the fridge and allow to return to room temperature. Cook according to your recipe.
Barbecue Beef Mix -
BBQ Dry Rub Recipe
Collection of Hot,