How to make BBQ spice rubs in three simple steps

spice and salt

Are you flavour-centric like us and sheepishly get excited at the turn out of a good caramelized sizzling crust on the back of your BBQs as they sit breathlessly on your serving platter?

There is absolutely no feeling like that! And with a major part of the world being all about living and eating healthy, you want to get on this ride, hence playing it hard on DIY-ing your rubs is the way to go! 

Below is how you should go about making yours to perfection:

1. First, know the basics – taste, flavour, and health needs

Explore the world of tastes and flavours that are out there right in your kitchen.

Let’s make sure you get some kick of aroma in that rub. Make sure to have salt and brown sugar often in your rubs; they both give you a balanced taste while brown sugar caramelizes explicitly the back of the meat for the beauty that makes you ask if you made this. 

Then, consider the spices that work for your health. Are you allergic to cinnamon or does garlic powder make your head ache? If the entire family is okay with all the spices but you, make your sole portion with the ingredients that will not make you flinch.

2. Make a classic

Don’t shy away from all the spices in your pantry for a sauce-like result; explore and replicate your favourite tastes and flavours with no limits. 

Make an all-purpose rub
Mix 2 tablespoons each of onion powder, garlic powder, smoked paprika, brown sugar, Italian seasoning plus 1 tablespoon each of dried thyme, black pepper, mustard powder and 5 to 6 tablespoons of table salt. Use this for all meat and seafood types.

Or make a Smoky Texas Rub
Combine 4 teaspoons of table salt with 6 tablespoons of smoked paprika, 4 tablespoons of dried oregano, 3 ½ tablespoons of brown sugar and 1 tablespoon each of garlic powder, and onion powder. Your pork and beef will love this!

For zingy flavours make a Herby Lemon-Pepper rub
Mix 6 tablespoons of lemon pepper with 3 tablespoons of Italian seasoning, 2 tablespoons of dried parsley, and 2 tablespoons each of onion powder and garlic powder. This is a good option for poultry and seafood with a drizzle of fresh lemon juice on the crust?

3. Some bonus tips

– Sea salt, kosher salt, and table salt don’t give the same taste. Make sure to season to taste based on the type of salt you use.
– Always use a clean, dry airtight container to preserve extras but don’t keep them for over 6 months as they will lose their freshness.
– For finer blends, feel free to mix the ingredients in a food processor or just use a whisk to mix.