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spicy rub / marinade



475 g

Spicy Rub / Marinade

  • 400 grams brown sugar
  • 2 teaspoons sea salt
  • 1 teaspoon dry mustard powder
  • 1 teaspoon paprika
  • 2.5 teaspoons smoked paprika
  • 1 teaspoon ground ginger
  • 1.5 tablespoons chilli powder
  • 1 teaspoon allspice
  • 1 teaspoon white pepper
  • 1 tablespoon black cracked pepper
  • 1 tablespoon Onion powder
  • 6
    Preparation 1min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    Spicy Rub / Marinade
  1. Combine all ingredients, MC on, mill 10-20 seconds, speed 9 to a fine powder.


    Store in an air tight container.


    When ready to use, add 2-3 tablespoons to large resealable bag add meat, seal bag and toss meat around getting fully coated.

    leave for 4 hours, even better overnight. The sugar will draw out the juices of the meat and tenderise it.



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This mix can be stored for weeks in an air tight container (being milled together sugar will not compact).

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 

1 teaspoon equals 5 ml; 

1 tablespoon equals 20 ml; 

1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.All eggs are 55-60 g, unless specified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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