Over the last couple of weeks people have asked what we've been seasoning the meat with before it goes on the Big Green Eggs at the Gog Magog Hills Farm. The first week I used a rub I modified from one I use at home all the time on chicken, especially roast chicken. Adding sugar made it ideal as a BBQ pork rub.
I wanted though to improve on the rub, and give it more flavour. So here's another rub after some investigation both on the web and in cookbooks I have. I don't know whether it's better, but it is a little different.
For chicken though I would still use my chicken rub, the sugar in this one is too sweet for me on chicken but great on pork.
Ingredients
- 1/2 cup of soft brown sugar
- 1/2 cup of Maldon sea salt
- 1 tablespoon of hot chilli powder (you can double this up if you're into heat)
- 3 tablespoons of smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon strong ground coffee (not instant coffee)
Method
- Mix all the ingredients together in a bowl. It's that simple. If you want you can grind the spices in a blender to get them all even sized, you'll see I didn't in the photo.
Just apply the rub to the meat and leave it to flavour for a few minutes to a number of hours. The smell as you cook on the Big Green Egg will be amazing. Yum.
It will keep for at least six months in an airtight container.