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BBQ Recipes - Rubs and Marinades

DRY RUB For large cuts of meat. Part curing part flavouring. Add and subtract ingredients to match your taste. You can sit a large joint of meat on this rub in the fridge for up to 48 hours. The salt will stop any bacterial growth. Never put the meat with the rub in a enclosed plastic bag, it will sweat and go off. Leave open to the fridge environment bone side down.

  • 2 parts paprika powder

  • 1 part brown sugar

  • 1 part garlic powder

  • 3/4 sea salt (fine)

  • 1/2 part smoked paprika

  • 1/2 part powdered cumin

  • 1/2 part powdered coriander

  • 1 teaspoon of cayenne pepper

WET RUB - MARINADE For smaller cuts of meat - This sort of marinade is a lot more aggressive in transferring flavour. So up to 24 hours would be a maximum for your meat to be bathing in this marinade - 12 hours would be better - 3 hours even better. A wet rub is also very much more open to interpretation - for you to add your own favourite ingredients. So this marinade is a base of sweet, sour, tart - all other flavours you can add.

  • 1 part Soy Sauce

  • 3/4 part Lemon Juice

  • 1 part Olive oil

  • 3/4 part brown Sugar

  • 2 teaspoons freshly crushed garlic

  • 2 teaspoons freshly chopped (very fine) Ginger

  • Freshly milled black pepper

YOU COULD ALSO ADD: CAYENNE PEPPER, SRIRACHA HOT SAUCE, HONEY FOR GLAZE, BBQ SAUCE, THAI FISH SAUCE, HOISIN SAUCE, CHICKEN STOCK, MARJORAM.

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