Spice Rubs
All of the spice rubs below will keep for up to 3 months when stored in a cool dark place.
They will make a great addition to your BBQ and friends and family will be amazed at the flavours created by you at home.
You can use them on all meats - Hot and Spicy goes well with beef, lamb and pork - Mediterranean goes best with fish and chicken while the Indian spice rub lends itself to all meats.
Hot and Spicy BBQ Rub
2 tbsp Dried Chili Powder
2 tbsp Salt
2 tbsp Brown Sugar
1 tbsp Paprika
1 tbsp Dried Thyme
2 tsp Garlic Powder
1 tsp Ground Cumin
1/2 tsp Black Pepper
Combine all of the ingredients in a bowl and mixing together, spoon into a resealable air tight container.
Mediterranean Lemon Rub
1/2 cup Lemon Pepper
1 tbsp Dried Oregano
1 tbsp Dried Thyme
1 tbsp Dried Marjoram
1 tbsp Salt
Combine all ingredients in a bowl and mix together, spoon into a resealable air tight container.
Indian Spice Rub
2 tbsp Ground Cumin Seeds
1 tbsp Ground Coriander
1 tbsp Tumeric
2 tsp Ground Cardamom
1/2 tsp Garam Masala
3 tbsp Salt
2 tbsp Brown Sugar
1tsp Ground Cinnamon
Combine cumin, coriander, tumeric, cardamom and garam masala in a frying pan without oil and gently fry over a medium heat. Keep shaking the pan the until spices become aromatic, then transfer to a bowl to cool.
Stir in the remaining ingredients and mix them up well. Then spoon into a resealable air tight container.