How to make a good spice mix

Spice mixture = rub

Forget shop-boring spice mixes, most taste the same - and life is too short for stubborn rubs. There are so many amazing ingredients you can use in one rub, and it does not take much to make something new and exciting. Spice mixes often only take a few minutes to mix together, and in an instant you can have several exciting mixes for the barbecue season. You can store the spice mixture well for up to 6 months in an airtight container. A good tip is to have the finished mix in an empty spice jar, so it is easier to sprinkle the spice over what you are going to grill. For example, Norgesglass.

Rubs from all over the world

FCC BBQ

Countries and parts of the country often have their own rubs. Mexico has its Adoborub which we associate with "regular" taco seasoning. This is insanely good for pulled pork, or on the steak in, for example, the Fajita. Industrial powder in a bag is not as exciting, so try making your own. We guess that just about every state in the United States has its unique spice mix, such as the Texas ribrub, or as it is called in our FCC BBQ book - cowboy dust. This is great for spare ribs.

In our cookbook FCC BBQ we share our 7 best-of-rubs, which lift the ingredients we love to grill, whether it is chicken, entrecôte, ribs or brisket.

Here we give you recipes for two of our favorites from the book.