Of my BBQ dry rub recipes this is definitely a favourite. Quick and easy-to-make, it can be used on chicken, pork and beef and is versatile enough to be used as a general seasoning for other home cooked dishes. (See the bottom of the page for links to more of my homemade barbecue dry rub recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp paprika powder
2 tbsp cumin seeds
2 tbsp dried thyme
1 tbsp black peppercorns
1 tbsp chili powder
1 tbsp mustard powder
4 tsp dried basil
4 tsp brown sugar
2 tsp salt (See note 2 below)
2 tsp garlic powder
2 tsp celery seeds
8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Directions:
Store your barbecue dry rub in an airtight jar out of direct sunlight. Use within 3 months before making up a fresh amount.
Note: You could dry toast the peppercorns and cumin seeds before grinding. This will add even more flavours to your finished blend. See the grinding page for info on this. (Link opens in new window)
Note 2: I always recommend using a good quality rock/kosher/sea salt for using in your homemade mixes 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 and flavour your grilled meat perfectly.
Ingredient Note: I generally advise using a few whole spices when making your barbecue rub recipes. But, if you don't have them all it's perfectly fine to use pre-ground powders. If you do, just reduce the quantities the recipe says by half. So, 2 tablespoons of cumin seeds equals 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
A BBQ Rub
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A Barbecue Chicken
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A Collection of Spice
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