So this is the first of the two rubs I used for my BBQ-ATHON a couple of weeks ago. In preparation for the barbecue I did a lot of research on smoking techniques, rubs and sauces. This time i didn’t make my own sauce, but I made my own spice rubs. I based my recipe off of a combination of flavours I researched from a bunch of different recipes. I have to say that it turned our pretty good. It had a nice savory and sweet taste with only a hint of spice (there were a lot of young kids at the barbecue so I took it easy on the heat).
Any way here is the recipe and a few pics to show you how it turned out!
- This recipe makes enough for 4 racks of baby back ribs and x2 1 kg pork butts.
- 4 Tbsp paprika
- 4 tbsp cracked black pepper
- 4 tbsp mustard powder
- 4 tbsp salt
- 4 tbsp ground coriander
- 2 tsp ground cumin
- 1 tbsp chili powder (you can add more if you want more heat)
- 4 tbsp garlic powder
- 4 tbsp light brown sugar
- 2 tbsp turmeric powder
- 4 tbsp onion powder
1.It’s all pretty easy. You put all of the ingredients into a jar, Ziploc bag or a spice shaker and mix them together until all of the spices are evenly combine
2.When you are ready to rub your meat, apply some olive oil, mustard or any other type of lubricant to the surface of the meat. Don’t use too much, just enough to help the rub adhere to the outside of the meat. Then lightly sprinkle the rub, from a height, patting it down as you go to make sure it sticks. Try to sprinkle the rub evenly over the surface so you end up with a nice even coating and the meat will have a good colour all over at the end of the cook.
3. After you have applied the rub to all surfaces of the meat you can put the meat back into the fridge for an hour, 2 hours or even over night. The longer you leave it the more chance you give the rub to penetrate the meats surface and ensure it doesn’t come off during the cooking process.
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