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BBQ Rub Recipe - A Versatile, All-Purpose
Blend For All Your Favourite Cuts of Meat

Whether you're barbecuing or frying, this BBQ rub recipe, with its mix of spices and dried herbs, is highly recommended. This is a good all-purpose blend, fairly mild, and is versatile enough to use with all meats. It can also be used as general seasoning for your regular dishes. (See the bottom of the page for links to more of my recipes)

What You'll Need: (makes about 8-9 tablespoons)

3 tbsp hot paprika powder (or any paprika)
2 tbsp cumin seeds
2 tbsp brown sugar
1 tbsp black peppercorns
4 tsp dried oregano
4 tsp dried basil
4 tsp mustard powder
4 tsp cayenne pepper 
2 tsp salt (see note 2 below)

tbsp = tablespoon
tsp = teaspoon

Directions:

• In your grinder, grind the sugar, cumin seeds, peppercorns and salt

• Once ground, add to a bowl

• Stir in the mustard and paprika powders and cayenne pepper

• Finally, crumble in the dried oregano and basil. Combine thoroughly
  
  

Store this barbecue rub in an airtight jar away from direct sunlight. Use within 3 months before making more.

Note: To get even more flavours you can dry toast the whole ingredients before grinding. See the grinding page for step-by-step info and photos on this process. (Link opens in new window)

Note 2: You can use regular table salt for this seasoning and it'll season and flavour great, but as you've gone to the effort of making your own, I recommend using a quality sea, rock or kosher salt as these are less processed.

Ingredient Note: For this bbq rub recipe, I recommend you use whole spices where you can. If you only have pre-ground powders, you can use these instead. Just halve the amounts you use. For example, 2 tablespoons of whole cumin seeds would equal 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

How Best to Use Your BBQ Rub Recipe

This is just the way I do it. You may have your own tried and trusted technique...

Cover your piece of meat fairly thickly with the blend and massage in. Wrap with some foil or plastic wrap and put in your refrigerator for at least an hour or two or, even better, overnight.

This resting time allows the seasoning to penetrate the meat giving it great taste and flavours. The longer you leave it the better.

About an hour before you plan on cooking, take it out of the fridge so it can return to room temperature. 

After You've Made This BBQ Rub Recipe You May Enjoy...

Barbecue Chicken Rub - Great if Grilling Poultry

Barbecue Dry Rub -  Brilliant if Beef is on the Grill!

Curry Powder Recipes - One For the Indian Food  Enthusiasts

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