Maddison Barry

This base dry rub has become a pantry staple in our house. It’s so simple, and adds so much flavour to your protein of choice. It’s a crowd pleaser and makes a great gift as well if you jar it up for your foodie friends!

110g brown sugar
30g sweet or smoked paprika
2 tbsp flaked salt (or 1 tbsp table salt)
1 tbsp chilli powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp mustard powder
2 tsp ground cumin
1 tsp cayenne pepper

Combine all ingredients, store in an airtight container for up to six months.
Rub on pork or chicken and cook on the BBQ (steaks or wings) or in the slow cooker (rump, ribs or pork butt), or if you’re lucky enough to own a smoker, chuck it in the smoker!
If using with beef, halve the sugar.