If pork is on the grill then this barbecue dry BBQ rub recipe is the one to choose! It will season and add fab flavours to chops, ribs or any other part of the pig. (See the bottom of the page for other recipes)
Note: If you can, use as many whole ingredients as possible as these will add the best flavours to your finished blend. If you don't have them available just swap with pre-ground powders and reduce the amounts by half. So for 2 tablespoons of cumin seeds you use 1 tablespoon pre-ground cumin. Repeat this for any others you don't have whole.
What You'll Need: (makes about 8 tablespoons)
tbsp sweet paprika (or normal)
2 tbsp brown sugar
2 tbsp chili powder
2 tbsp cumin seeds
2 tbsp dried thyme
1 tbsp mustard powder
4 tsp dried basil
4 tsp black peppercorns
2-3 tsp sea salt
2 tsp cayenne pepper
2 tsp ground cinnamon
1 tsp fennel seeds
tbsp = tablespoon
tsp = teaspoon
Store your barbecue dry rub in an airtight jar out of direct sunlight. Use within 3 months
Note: As you've gone to the effort of making your own blend, why not spend a few minutes dry toasting the fennel, cumin and peppercorns?
This simple cooking technique releases the most fabulous flavours and aromas from the spices. Click here to read more about this. (Link opens in new window)
How to Use: Sprinkle over your meat and then massage in covering the whole piece evenly.
Cover with wrap and place in the fridge for a few hours or, better, overnight, to let the spices penetrate the flesh.
An hour before you plan on grilling, remove from the fridge and allow it to return to room temperature.
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