Here are a couple of Dry Rub Recipes for your BBQ pleasure.
Download the PDF version here.
General Information
- Dry Rubs are a great way of adding flavour to your meats whilst providing a crust to help seal in the delicious natural juices.
- Dry Rubs can be made into marinades by adding liquid as described below.
- Dry rubs should be liberally sprinkled all over the meat joint and thoroughly rubbed in by hand to form a complete crust. The meat should then be put in a polythene bag or wrapped in cling film and placed in the fridge for a couple of hours or preferably overnight.
- It is best to make up dry rubs from whole spices (they will have a fuller taste) and to store them in an air-tight container for a maximum of one month to ensure the best flavour (though they will keep much longer).
Mid-West Rub (makes enough to coat a dozen steaks)
4 tbsp paprika
3 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp garlic powder
3 tbsp brown sugar
3 tsp dried marjoram
3 tsp thyme
3 tsp chili powder
2 tsp celery seeds
1 tsp sea salt
1 tsp peppercorns
Method:
Lightly roast the cumin, coriander and peppercorns in a frying pan and leave to cool, add the celery seeds and grind with mortar and pestle.
Combine with all the remaining ingredients and store in an airtight jar out of direct sunlight.
Chicken Rub (makes enough to coat a dozen chicken breasts)
3 tbsp paprika powder
3 tbsp dried rosemary
3 tbsp dried marjoram
2 tbsp dried sage
1 tbsp dried onion powder
1 tbsp dried garlic powder
1 tbsp black peppercorns
1 tbsp soft brown sugar
2 tsp dried mustard powder
1 tsp sea salt
Combine all the ingredients and process vey briefly in a coffee grinder or similar until thoroughly mixed but not powdery. Store in an air-tight continer out of direct sunlight.
To convert above Dry Rubs to a Marinade
Put 3 tbsp dry rub into a saucepan add a small tin of tomato paste, 3 tbsp Cider or Wine Vinegar and 1 tablespoon Honey. Heat slowly until all the ingredients are thoroughly mixed and leave to cool before using. Marinade meats for a minimum of two hours in the fridge or preferably overnight.
