Learn the science of making unique BBQ dry rubs to help you create some great BBQ meals. I have broken this down as simply as I could. I hope that this will give you enough to create your own masterpieces, and if you feel like it, just send me an e-mail to tell about your experiments.

Base Rub:
1 portion Brown Sugar
1 portion Salt
1/2 portion Chili Powder
1/2 portion Paprika Powder

Signature:
Now, you need to find your own favorite flavors. As a rule of thumb, 3 to 4 spices for a signature is enough. In reality, you can put in as many as you want, as long as you keep the quantities the same 3 x 1/4 portion, but once you have more than 3 to 4 spices, you may not be able to taste them as much individually.

These are some signature combinations that I have used in the past:
For Pork, Chicken, Beef, Lamb or Game
A)
1/4 portion Nutmeg
1/4 portion Cinnamom
1/8 portion Ginger Powder
1/8 portion Garlic Powder

B)
1/4 portion Dry Oregano
1/4 portion Dry Thyme
1/4 portion Garlic Powder

C)
1/4 portion Dry Rosemary
1/4 portion Onion Powder
1/4 portion Garlic Powder

You can really create hundreds of rubs, just change your regular salt for garlic salt or change your brown sugar with white sugar or even change your chili powder for another brand chili powder.

12 hours is ok, but rub your meat 24 hours ahead of time and you will see a major improvement.

The sky is the limit!


Private Chef Martin for Cooking Classes and Catering in Kelowna, BC

(250)712-4440

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