Ingredients:

• Large mixing bowl
• Airtight storage jar
• Fine sieve
• Digital kitchen scale
• Mortar and pestle (optional)
• The Bastard Spice Grinder (optional)

Basic Ingredients:

• 100g brown sugar
• 50g sea salt
• 30g paprika powder
• 20g garlic powder
• 20g onion powder
• 15g black pepper
• 10g chili powder
• 5g cumin powder
• 5g ground coriander seed
• 5g mustard powder

Preparation:

• Sift all ingredients to remove any clumps.
• Grind whole spices if needed in the Spice Grinder.
• Weigh all ingredients accurately.
• Mix all ingredients thoroughly in a large bowl.
• Sift the mixture again for the perfect texture.

Usage Tips:

• Apply the rub at least 2 hours before grilling.
• Use mustard as a binder for better adhesion.
• Use approximately 2 tablespoons of rub per 500g of meat.
• Store any leftover rub in an airtight, dark place.
• Shelf life is about 3 months.

Variations by Meat Type:

For Beef:

• Add 10g ground coffee.
• Increase black pepper to 20g.

For Pork:

• Add 5g fenugreek.
• Increase brown sugar to 120g.

For Chicken:

• Add 5g thyme and 5g rosemary.
• Reduce chili powder to 5g.

Tips:

• Make larger batches at once for consistent results.
• Experiment with the ratios to suit your taste.
• Keep track of your adjustments for future use.
• Perfectly paired with our Bastard and Kamado Joe wood chunks.

Expert Tip: Start applying the rub on the meat side, then the edges, and finish with the fat side. This prevents the fat on your hands from disrupting the rub.

Enjoy the seasoning! Jan Luts

For the best results, we recommend using high-quality spices. In our webshop, you’ll find an extensive selection of premium BBQ herbs and spices.