13 March 2010

BBQ Dry Spice Rub

This is my dry spice rub I use when I want to make BBQ chicken or pork ribs. Its probably best if the meat was left to marinate in the spice rub overnight in the fridge, so that it gets at least 8-10 hrs of marinating (24hrs max). But if its a last minute thing, then try to keep it in for at least 2 hours.

The spice rub not only adds taste, but it helps to tenderise the meat for cooking by drawing excess moisture out. One reason why the Momofuku pork belly tastes so good, yet only requires a salt and sugar rub.

This recipe can easily be doubled or tripled, just try to keep the ratios the same. I usually make this rub in batches, and keep the excess spice mix in a jam jar to be used the next time.

BBQ Dry Spice Rub
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon rock sea salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin
  • 1/2 tablespoon cayenne pepper
  1. In a hot pan, lightly toast the cumin and peppercorns.
  2. Ground the cumin, peppercorns and salt in a pestle mortar until its become a fine powdery mix.
  3. Transfer to a bowl, and add in the remaining ingredients
  4. Stir until you have an even mix. Use immediately or store in a container for later use.

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