With this BBQ rib rub you'll soon be firing up the barbecue and grilling your ribs until the caramelized meat falls off the bone. A fairly simple blend of mainly spices and a couple of dried herbs, it only takes minutes to make and will add fab flavour and season beautifully. (See the bottom of the page for links to more of my homemade barbecue dry rub recipes)
What You'll Need: (makes about 10-11 tablespoons)
3 tbsp smoked paprika (or regular)
2 tbsp brown sugar
2 tbsp coriander seeds
2 tbsp black peppercorns
1 tbsp mustard powder
1 tbsp garlic powder
4 tsp dried oregano
4 tsp chili powder
4 tsp dried thyme
2 tsp salt (See note 2 below)
1 tsp ground cinnamon
6-8 whole cloves
tbsp = tablespoon
tsp = teaspoon
Store this barbecue rib rub in an airtight jar out of direct sunlight. Use within 3 months.
Note: To get more flavours out of the ingredients, dry toasting the peppercorns, cloves and coriander seeds before cooling and grinding may be worth thinking about.
This simple process only takes a few extra minutes and is highly recommended. Click here for tips on toasting and grinding. (Link opens in new window)
Note 2: I recommend using a quality rock/kosher/sea salt for using in your homemade seasonings as these are are a bit less processed than table salt. If however, you only have table salt available just use that and it'll still season your barbrcued meat perfectly.
Ingredient Note: I use a few whole spices for this barbecue rub which I then grind. If you don't have them all, just use pre-ground powders and reduce the quantities by roughly half. So if it says 2 tablespoons peppercorns, you use 1 tablespoon ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with the other powders when making.
A Herby Barbecue
A Collection of Dry
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