3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

spicy rub / marinade


Print:
4

Ingredients

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
    1min
    Preparation 1min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

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.

     

10

Accessories you need

11

Tip

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.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.