Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Spicy Rub / Marinade
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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