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Aromatic dry marinade grilled meat with BBQ rub

Gordon Ramsay's Top 5 Lamb Recipes (June 2019).


In a real barbecue usually a lot of meat is grilled. Special BBQ rubs, also called dry marinades, provide for the special pep. The spice mixture for this you can easily put together yourself. We reveal what you should consider.

Spices are part of the barbecue. If you want to enjoy your grilled meat especially aromatic, offers a dry marinade.This type of marinade is also called BBQ Rub.This will rub your meat before grilling and then let it pass through thoroughly. The flavors so attract before the grilling in the meat and unfold the full variety of flavors when the grill spices are heated on the grid.

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How to apply the rubs correctly

There are two options for your BBQ Rubs: Either you buy a ready-to-use spice preparation in the supermarket or a specialist grill, or you simply mix the spice mixture yourself.

For large pieces of meat, you should choose a coarse-grained dry marinade, small pieces of meat pull through with finely ground rubs through faster. Apply the rubs at least 12 hours before grilling. It is best to vacuum the meat afterwards, the negative pressure pulls the flavors particularly well. Alternatively, you can of course also wrap your food in cling film. Either way, you should store everything in the fridge.

Make BBQ Rubs yourself: That's how it works

Tasty spareribs, pulled pork or pork shoulder - all these treats become delicious with their marinade. Once you have the basic ingredients at home, you can always prepare different variations of dry marinades. Cover yourself with the following coarsely ground spices:

  • sea-salt
  • pepper
  • paprika
  • onion powder
  • Chipotle powder (smoked jalapeños)
  • lemon pepper
  • garlic powder
  • mustard powder
  • cumin
  • thyme
  • cinnamon
  • pimento
  • nutmeg
  • cayenne pepper
  • oregano
  • celery salt
  • dried lemon peel
  • Brown sugar

Sugar and salt are strong flavoring agents but should be used sparingly. Especially sugar can quickly burn the crust of meat on the grill.

To prepare the rubs you need a mortar. The longer you grind the spice mixture in the mortar, the more powdery it becomes. If you have a small, electric shredder at home, you can also use this. However, your rub will then very quickly become very fine.

Two recipes for BBQ Rubs

Classic BBQ Rub for large pieces of meat


  • 1 tbsp dried lemon peel
  • 1 1/2 teaspoon celery salt
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoons oregano
  • 1 teaspoon black pepper
  • 1 teaspoon chilli powder
  • 1 tsp cayenne pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1/4 cup salt
  • 1/4 cup paprika powder
  • 1/4 cup brown sugar

Add all ingredients to the mortar and chop with the pestle and mix. Then generously rub in the food and then vacuum or wrap it with cling film.

BBQ rub for pork


  • 2 teaspoons of cayenne powder
  • 1 1/2 tablespoons onion powder
  • 1 1/2 tablespoons of garlic powder
  • 6 tablespoons salt
  • 6 tablespoons of black pepper
  • 1/2 cup of paprika powder
  • 1 cup brown sugar

Crush the ingredients in a mortar and mix. Rub the pork with it and wrap it in plastic wrap or vacuum.

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