Head to the BBQ pits of Kansas and it's beef you'll often find grilling away. And this recipe is based on the kind of barbecue dry rubs you'll find used in the region. Easy-to-make, it's perfect for seasoning and flavouring your succulent steaks, briskets and ribs. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp paprika
2 tbsp cumin seeds
2 tbsp dried oregano
2 tbsp dried parsley
1 tbsp white peppercorns (or black)
4 tsp brown sugar
4 tsp chilli powder
3 tsp garlic powder
2 tsp celery seeds
2 tsp sea salt
2 tsp sumac (optional)
8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your BBQ dry rubs in an airtight jar out of direct sunlight. Use within 3 months.
Note: You can dry toast the peppercorns and cumin before grinding and mixing with the powders. The heat from the toasting really brings out the spices' fabulous flavours and aromas.
See the toasting and grinding page for more info on this. (Link opens in new window)
Note: A few whole spices will give this BBQ dry rub the best flavours for your beef. If you don't have whole it's fine to use pre-ground powders. If you do, reduce the quantity the recipe requires by half. So for 2 tablespoons of coriander seeds you use 1 tablespoon pre-ground coriander. Reduce any others you don't have whole by half as well.
Chicken Dry Rub - A
Spice Mix Collection
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