Make Your Own BBQ Rubs With These Household Ingredients

Barbecue is one of the most popular outdoor activities during summertime. Whether it’s a family gathering, a party with friends, or just a weekend cookout, nothing beats the taste of a perfectly grilled piece of meat. However, what makes a barbecue truly special is the rub that you use. BBQ rubs are a blend of spices and herbs that are applied to meat before cooking to add flavour, tenderise and create a beautiful crust on the surface.

If you're a BBQ enthusiast, you probably know that there are many types of rubs available in stores. However, making your own rubs at home is not only fun, but it also allows you to customise the flavour according to your preference. Plus, you can save some money by using household ingredients. Here are some basic ingredients you need to make BBQ rubs:

• Salt and Sugar: Salt enhances the meat's natural flavours, and sugar adds a subtle sweetness that balances the spices.

• Paprika and Chili Powder: Paprika adds a vibrant red colour to the rub and a mild smoky flavour, while chilli powder adds heat.

• Garlic Powder and Onion Powder: These two powders add a savoury taste to the rub and make the meat taste richer.

• Black Pepper and Cayenne Pepper: Black pepper adds a mild heat to the rub, and cayenne pepper adds a spicy kick.
• Mustard Powder and Cumin Powder: Mustard powder helps the rub to stick to the meat, while cumin powder adds a warm earthy flavour.

Now that you know the basic ingredients for a BBQ rub, let's move on to some simple recipes that you can make at home.

Sweet BBQ Rub Recipe:

Ingredients:

• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Directions:

1. Mix all the ingredients in a bowl until well combined.
2. Store the rub in an airtight container in a cool, dry place.
3. Before grilling, rub the mixture onto the meat thoroughly.

Spicy BBQ Rub Recipe:

Ingredients:

• 1/4 cup chili powder
• 1/4 cup brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Directions:

1. Mix all the ingredients in a bowl until well combined.
2. Store the rub in an airtight container in a cool, dry place.
3. Before grilling, rub the mixture onto the meat thoroughly.

Smoky BBQ Rub Recipe:

Ingredients:

• 1/4 cup smoked paprika
• 1/4 cup brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Directions:

1. Mix all the ingredients in a bowl until well combined.
2. Store the rub in an airtight container in a cool, dry place.
3. Before grilling, rub the mixture onto the meat thoroughly.

Tips for using the rub:

• Apply the rub generously to the meat and massage it into the surface to ensure the flavours penetrate the meat.

• Let the meat sit with the rub on for at least 30 minutes before grilling to allow the flavours to soak in.
• Use a meat thermometer to ensure that the meat is cooked to the desired temperature.

In conclusion, making your own BBQ rubs at home is easy and fun. Not only can you customise the flavour according to your preference, but you can also save money by using household ingredients. Experiment with different spices and herbs to create your own unique blend. By using homemade rubs, you can take your barbecue to the next level and impress your guests with your delicious and flavorful meat.

In addition to using the rubs on meat, you can also try them on other foods like vegetables, tofu, or even popcorn for a tasty snack. Rubs can also be used on meats cooked in a slow cooker or a smoker to add a rich, smoky flavour.

Finally, keep in mind that making your own BBQ rubs is not only cost-effective and customisable, but it's also healthier than buying store-bought rubs that may contain additives and preservatives. So, next time you plan a barbecue, give these homemade BBQ rubs a try and take your grilling to the next level.

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by: Michael Wilkie