BBQ Spice Rub

This BBQ Spice Rub is a sweet and savoury wonder when it comes to anything grilled or roasted. With smoky paprika, malty coconut sugar, hint of peppery fire this will get your grill and tastebuds sizzling.
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Serving Suggestion

BBQ Scramble

Add extra flavour to your scrambled eggs/tofu and use the BBQ Spice rub as a seasoning.

As you beat your eggs or break up your tofu, sprinkle the BBQ spice liberally into the mix and then scramble as normal.

Enjoy the sweet and savoury BBQ-flavoured eggs/tofu on toast for breakfast or a snack.

IMAGE: Rye toast with BBQ scrambled eggs topped with pan roasted and blackened cherry tomatoes and a sprinkle of nutritional yeast.

The BBQ flavour is synonymous with grills, roasting and burgers and rightly so. While there are many variations the outcome is usually a blend of sweet and savoury with a slight zing to it. Creating your own BBQ Spice Rub is an excellent way of putting more of what you like in and toning down flavours like pepperiness if you aren’t too keen on the heat or salt if you prefer less.

Sweetness & Tartness

The sweetness in a BBQ sauce is usually from honey, sugar or in some variations pineapple juice. This balances with the vinegar which creates the base of the sweet and tangy side of the sauce. Vinegar adds a very distinct and familiar taste to the BBQ flavour which is hard to mimic in a dry rub.

Tamarind is an excellent addition, but Amchur also adds that slightly fruity flavour.

Amchur is an Indian spice that is commonly used in chutneys, curries and achars. It is made from dried green mangos and then powdered. The fruity tartness is simply delicious.

Spice and all things nice

Smoked paprika, cayenne, garlic, and onion are the basics with cumin and coriander adding earthiness to the mix.

Adjust the salt and pepper to your liking and experiment with adding or subbing out one or two of the spices for your favourites. You will be well on your way to creating your own family-secret recipe!

Why the cornstarch?

When you are roasting or grilling, cornstarch adds crispiness to the finish, especially with vegetables. This is entirely optional though, so leave it out if you prefer.

All there is to know about spices

If you are new to using and mixing your own spices – read my article on Luxurious Spices: Economical ways to select, store and use.

Let’s make it!

BBQ Spice Rub in a bowl with some lying lose on the counter top

BBQ Spice Rub

This BBQ Spice Rub is a sweet and savoury wonder when it comes to anything grilled or roasted. With smoky paprika, malty coconut sugar, hint of peppery fire this will get your grill and tastebuds sizzling.
Prep Time: 10 minutes
Cook Time: 0 minutes
Course: Condiments
Cuisine: American
Keyword: 10 minutes or less, BBQ, Grill, Made from scratch, Roast, Spices
Servings: 70 grams


  • 1 bowl small
  • 1 measuring spoons
  • 1 teaspoon
  • 1 container small, sealable


  • 4 tbsp coconut sugar can use a course brown sugar instead
  • 3 tsp paprika smoked
  • ¼ tsp cayenne add extra if you like the fire
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin powder
  • 2 tsp coriander dried
  • 1 tsp Amchur (Mango Powder)
  • 2 tsp cornstarch optional


Making the spice mix

  • Add all the ingredients to a small bowl, mix well use immediately or decant into your selected storage container.
  • Seal well and use within 1 month

Using your spice mix

  • Select your choice of meat or vegetable
  • Sprinkle the spice generously over your meat/vegetable, then rub it in well. Make sure there is an even coat. (If the item is dry, you may have to coat it with oil lightly and then apply the rub).
  • For best results, cover and set aside for 30 minutes before grilling or roasting.
  • Grill or roast as you would normally.
  • Enjoy!


Coconut Sugar - brown or white cane sugar
Cumin Powder - toasted cumin seeds
Cayenne Powder - Chilli Powder
What's Amchur?
Amchur is commonly used in Indian cuisine and is made from dried green mangoes which are then powdered. It has a sour, tangy and fruity aroma, similar to tamarind. Often used in chutneys or achars.
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