We bought a new barbeque a couple of months ago and I spent a little time looking online for barbeque rub ‘recipes’.
Most (all?) recipes have added sugar, but we wanted to avoid that so we just leave the sugar out. That may affect the flavour and caramelisation a little, but it doesn’t bother us.
I narrowed down the choices to a couple of recipes and merged/deleted items to arrive at the following:
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon himalayan salt
- 1 tablespoon onion powder
- 1 teaspoon yellow mustard powder
- 1 teaspoon chilli flakes
- 1 teaspoon black pepper
Combine all of these ingedients in a jar, shake well, and use it in a marinade with olive oil some hours before cooking or as a shake or rub prior to cooking. This mix makes around 120 grams and can be stored in the cupboard.
We’ve used it on four or five occasions to date and we’re very happy with it. It adds some colour, heat and flavour without being overpowering. The predominant flavour is the smokiness of the paprika, with the occasional hit of chilli. The mustard and onion powders may be adding little, but I’d be loath to leave them out altogether. I could experiment by leaving them out and see how it goes–easy to add them back in if they are missed!