There's the rub...

As we’re coming into the summer here in England, assuming the rain stays away it will be well and truly barbecue season.  Many shops sell pre-seasoned and marinated meat but it really is just as easy – not to mention cheaper and more fun – to make your own.

Here are recipes for three different dry rubs that I put on chicken drumsticks put which could have easily gone on steak, pork chops, ribs, whatever.  I personally prefer to use the dry rub rather than a sauce, as generally the sauce will burn and that is what usually blackens the food.  Sauces can be put on afterwards if necessary.

All you have to do is simply rub the meat all over with the mixture and set it aside for at least 30 minutes to allow the meat to really absorb the flavours.  If you have the time, put it in the fridge overnight.

The method is the same for all these rubs… simply mix together with your fingers.  It is that easy.

Eastern Rub

This is the only one that requires a little bit of prep that isn’t measuring ground spices out into a bowl.

Ingredients

20 star anise
1 teaspoon yellow mustard seeds
10cm cinnamon stick
12 cloves
1 ½ tablespoon golden caster sugar
1 ½ tablespoon ground black pepper
1 ½ tablespoon rock salt or sea salt flakes
1 tablespoon mango powder

The prep

1.      Take the star anise, mustard seeds, cinnamon stick and cloves and dry fry them for 30 seconds or until the seeds start popping.

2.      Grind them up to a fine powder using a mortar and pestle (which will take about 15 minutes) or you can use a dry mill or grinder.  The Bamix has a dry mill attachment that is perfect for this task and it takes about 15 seconds.

The method

1.      Mix all the powders together with your fingers, breaking up any clumps of sugar or large salt flakes.

2.      Rub all over the meat and set aside for at least half an hour before cooking.

The “four-by-four” rub

This is called the four-by-four as it uses four ingredients in four equal quantities.  The method is the same as above and there is no prep other than to measure the spice and seasoning.  This is the rub I used in the Beer Can Chicken recipe.

Ingredients

1 tablespoon paprika
1 tablespoon rock salt or sea salt flakes
1 tablespoon ground black pepper
1 tablespoon ground ginger

Mexican Rub

As before… no prep, just measure and mix.

Ingredients

1 tablespoon rock salt or sea salt flakes
1 tablespoon ground black pepper
1 tablespoon chilli powder
1 tablespoon brown sugar
1 teaspoon cayenne pepper