Zutaten für Nairobi Meat Rub
- Coarse Salt
- Coarse Black Pepper
- Ground Red Pepper
- 1 tablespoon brown sugar
- Ground Ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
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Zubereitung von Nairobi Meat Rub
- In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, 1 tablespoon red pepper flakes (adjust to your spice preference), 1 tablespoon brown sugar, 1 teaspoon ground ginger, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Thoroughly mix all the spices until evenly combined.
- Transfer the spice mixture to an airtight container. This can be stored in the refrigerator for up to 2 weeks.
- Generously rub the mixture onto the fatty parts of your ribs, pork, or chicken skin. Use your fingers to ensure the rub is well incorporated.
- Preheat your grill to medium-high heat.
- Place the meat on the preheated grill. Cook, turning occasionally, until the internal temperature reaches the recommended safe temperature (145°F for pork, 165°F for poultry). Use a meat thermometer to ensure doneness.
- **Important:** Do not baste with sauces or oil. This dry rub method promotes a beautiful char and crispy skin.
- If your meat appears to be drying out, lightly brush with a little salad oil during cooking (optional).
Nutrition Information (Approximate per serving)
Sodium
2358 g
Sugar
129g
Fat
2g
Carbs
16g
