Recipe: Last summer's dry-rub


So here we are. At last. My food blog. Let's see how this goes.. to kick things off - here is my dry-rub recipe that I created in the summer for the tail-end of BBQ season (originally appeared on my tech blog in 2014).



Last year, most of my bbq involved my variation on Kansas-city dry rub (will dig out the recipe and post that sometime). And a few weeks ago, I decided to make a new dry rub for this summer - but was in the mood for something more herb-y. Initially I planned to experiment with jamming in some oregano, thyme etc - but in the end, on discovering I didn't really have any of these things to hand, and finding a jar of this:

It was due to expire later this year, so I decided to cheat and just stick that in, and see how it worked out (ingredients listed were: Sage, Marjoram, Thyme, Oregano, Parsley, Basil  - no mention of ratios though).

It was pretty good - I based the measurements purely on the amount of the mixed herbs I had left, and made about a jar.


Ingredients


  • 3 table spoons dark brown sugar
  • 1 table spoon salt
  • 1 table spoon smoked paprika
  • 4 table spoons sainsburys mixed herbs
  • 1/2 table spoon garlic powder
  • 1/2 table spoon onion powder
  • 1/2 teaspoon all spice
  • 1 table spoon light brown sugar



Basically, just measure the ingredients in a bowl, mix them up and stick them in a jar.

It tasted pretty good - a nice mix of sweet but herb-y.  I have since used it on an adhoc roast-potato/tomato/bake thing as well, which worked pretty well (generally, I have found most dry rubs work well as adhoc seasoning of potato wedges/chips/etc.) and of course a mandatory bbq'd chicken (left half new rub, right half the old kansas city variation):

rob hinds Shambolically fumbling my way around the kitchen

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