I’ve been a bit obsessed with rubs lately, and it’s not what you think. I mean BBQ rubs of course, get your mind out of the gutter! I’ve been experimenting with different spices and researching different regional specialty rubs, and so far this is by far my favourite. I jarred some up and made some labels for home made Christmas gifts, like I did here and here. It’s super hot, so a little bit goes a long way.
It is very easy to make, just mix thoroughly your chosen spices, and off you go! These are my favourite, although the quantities differ each time I make it. Start off with small quantities of the hot paprika and chili flakes, then next time make it hotter if you like.
Ingredients – combine all in a mixing bowl.
1 tablespoon of each of the following
- Mild paprika
- ground cumin
- garlic powder
- onion powder
Half a teaspoon of the following
- brown sugar
- Hot paprika
- dried thyme, ground in a pestle and morter
- dried red chili flakes
- ground black pepper
- ground white pepper
I have tested this in a variety of ways – sprinkled dry over brisket in the slow cooker; a teaspoon added to a saucepan of chili con carne; mixed with olive oil and tossed through potatoes then baked; and mixed with lime juice and massaged into a chicken before roasting in the oven which may just be my favourite. Oh, also mixed into a few tablespoons of melted butter that was used to flash fry some prawns to eat in soft tacos. Delicious.