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measurements don't need to be precise
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adjust chilli, cayenne & cumin to taste
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leave your recommendations in the comments!
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TTablespoon -
tteaspoon -
Cmetric cup ~ 200mL
- 2C dry fried onion
- 16T paprika powder
- 8T garlic powder
- 8T dried marjoram or oreganum
- 4T ground black pepper
- 4T powdered ginger
- 4T salt
- 3T chilli powder
- 3T cayenne powder
- 2T brown mustard seeds
- 1T cumin powder
- 300g brown sugar
- 2t coriander seeds
- 2t yellow mustard powder
Add more spices after you've used it once. I like less sugar and more chilli compared to most rub recipes.
- grind seeds in a mortar & pestle
- grind fried onion with about half the salt
- grind the marjoram with the remaining salt
- mix, shake well, store in air-tight jars
- cut veges to large bite size
- shake in a little oil
- spread out in flat tray
- sprinkle liberally over veges
- bake. enjoy.
- oil inside and outside of chicken / pieces
- rub 1T of yellow mustard powder over the meat
- sprinkle mix liberally and rub it into corners and inside
- cook fast on a high heat
- ensure ribs are at room temperature
- remove the inner membrane
- turn rib "round side" down
- spread a little oil on the rib
- sprinkle 0,5T yellow mustard powder on the rib
- this should make a sticky mix like a thick honey
- sprinkle 1T of the rub on the rib and work it into the ribs and the sticky mix
- flip the rib, now it should be the right way up to look at
- do the oil, mustard, rub mix dance again
- best is in the oven, unless you have a grill you can control the temperature on
- precise temperature and duration is very oven & grill dependent
- cook between 120C - 140C for around 2 hours
- grill for 5 minutes on high to give it a nice crusty finish if you want
- the sugar will burn very quickly, keep a close eye on it