BBQ rub recipe: How to make the ultimate BBQ rub

Hot weather and an impending bank holiday are the perfect reasons to get the barbecue going, with a range of dishes you can make. Burgers, chicken wings and sausages are the go-to barbecue essentials – accompanied by salad, pasta, coleslaw and more.

If you are planning to set up the BBQ this weekend, try this ultimate BBQ rub, from Kettle Chips.

To help bring a little more flavour to your next alfresco dining experience, KETTLE Chips’ Innovation Chef, Phil Hovey, the man behind the brand’s iconic and flavoursome seasonings, has shared his ultimate BBQ rub designed to pack a bit more punch at your next barbecue.

A specialist in experimenting with exciting flavour combinations and real food ingredients, Phil’s BBQ rub is the ideal coating for any cut of meat or vegetarian equivalent.

The rub tastes just as good as the delicious seasonings he creates for KETTLE’s hand-cooked chips.

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To add a little adventure to your next BBQ, follow this simple recipe and treat your taste buds to a flavour journey without leaving the back garden.

Ultimate BBQ Spice Rub Created by KETTLE Chips’ Innovation Chef

Ingredients

1 tbsp (15g) Peppercorns
1½ tsp (3g) Coriander Seeds
10 (1g) Cloves
100g Salt
100g Caster Sugar
3 tbsp (40g) Smoked Paprika
2½ tbsp (30g) Garlic Powder
2 tbsp (25g) Onion Powder
2 tsp (8g) English Mustard Powder
2 tsp (7g) Cayenne Pepper
2 tsp (7g) Dried Thyme

Method

In a dry pan, toast the whole spices (the first three ingredients) over medium heat until just starting to brown.

This will activate the oils and release aromas from the spices. Be careful not to overcook these, they can quickly turn from golden and aromatic to brown and bitter.

Grind the spices to a powder and mix with the remaining ingredients. A whisk tends to be a good way to mix everything evenly.

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The rub can be stored for up to three months when kept in an airtight container, so it should last you through the whole summer BBQ season.

Sprinkle over one teaspoon of the mixture on each side of your chosen meat or veggie kebab and make sure you rub it in evenly.

Leave your prepped meats/veg to soak up the spice rub flavours for around 30 minutes.

In the meantime, why not shred the cabbage for your homemade coleslaw, mix a cocktail and pour your favourite bag of KETTLE Chips into a sharing bowl.

When you are ready to fire up the BBQ, drizzle a little bit of olive oil over your prepared spiced foods and place them straight onto the hot grill.

Turn regularly to make sure your food is evenly cooked and once ready, enjoy with a fresh salad, cooling coleslaw and your favourite dips.

Notes from the chef: If you don’t have a spice grinder you can use a pestle and mortar.

This will not grind the spices as smoothly but sometimes the added texture is preferred.

You can also use your coffee grinder but be sure to grind and bin some uncooked rice before your next batch of coffee. This will remove the residual spices.

Don’t worry if you don’t have all the ingredients. Play around with what you have and have fun with the recipe!

Approximately 40g of spice rub will coat one kilogram of chicken.

The rub can also be used as a marinade by mixing equal quantities of the rub and veg oil (using melted butter works well for chicken or fish).

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