It was asked in this thread that I share the recipe I have for BBQ spice rubs.
In actual fact, they are just copied from some recipe I found on the web, but do work well as a nice healthy (low salt) way to jazz up meats for grilling on the BBQ, camp oven, or open fire- or even oven baking or pan frying at home. By all means experiment with the flavours, or do some surfing to find out how the flavours are traditionally used (eg jerk spice is commonly used with chicken).
Jamacian Jerk Rub
1/4 cup packed brown sugar
1 tsp. allspice
1 tsp ground black pepper
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. thyme
1/2 tsp. cayenne pepper
Southwest Rub
3 T. paprika
1 T. cumin
2 tsp. oregano
1 tsp. ground ancho chiles
1 tsp. ground chipotle chiles
1 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
Carolina
1/4 cup paprika
2 1/2 tsp. sugar
2 tsp. dry mustard
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. onion powder
Memphis
1/4 cup paprika
2 T. packed brown sugar
1 T. onion powder
1 T. garlic powder
2 tsp. ground black pepper
1 1/2 tsp. celery seed
1 tsp. oregano
1 tsp. cayenne pepper
1 tsp. chili powder
Recipes make 1 serve, suitable for a 2kg size joint of meat. I've scaled them up to cup measures to make good gift sizes for family and friends. I used mainly the plastic packs of spices from woolies, but could easily use large catering bags from your local restaurant supplier if needed.
-Mitch
'El Burro' 2012 Defender 90.
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