2. Spice Blends and Rubs
Dry Rub for Barbecue
Ingredients: Paprika, brown sugar, garlic powder, onion powder, chilli powder, salt, pepper.
Best for: Pork ribs, beef brisket.
Tip: Rub generously over meat and let stand in the refrigerator for at least 2 hours before cooking.
Herb and Garlic Mixture
Ingredients: Garlic powder, rosemary, thyme, salt, pepper.
Best for: Chicken, lamb.
Tip: Mix with a little olive oil and rub on meat before grilling.
Cajun Spice
Ingredients: Paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, pepper.
Best for: Chicken, shrimp, pork.
Tip: Use as a dry rub or mix with oil for a marinade.
Mexican Adobo
Ingredients: Chili powder, cumin, oregano, garlic powder, onion powder, salt.
Best for: Beef, chicken, pork.
Tip: Excellent for fajitas and tacos, marinate meat for at least one hour.
Garam Masala
Ingredients: Cumin, coriander, cardamom, cloves, cinnamon, nutmeg.
Best for: Lamb, chicken.
Tip: Add during the last few minutes of cooking to release their aromas without burning the spices.