Ainsley's Barbecue Spice Rub Recette

Elevate your BBQ game with Ainsley's Sizzling BBQ Spice Rub! This incredibly simple yet aromatic blend transforms any meat into a flavor explosion. Perfect for chicken (especially delicious on a George Foreman grill!), this recipe is a quick weeknight winner, even impressing the toughest critics! Get ready for rave reviews – this rub is THAT good.

Préparation 5 min

Cuisson 5 min

Calories 120.8 kcal

Protéines 4g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Ainsley's Barbecue Spice Rub

2 tbsp paprika
2 tsp chili flakes
1 tbsp caster sugar
1 tbsp soft brown sugar
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt

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Comment préparer Ainsley's Barbecue Spice Rub

In a small bowl, combine all ingredients.
Mix thoroughly until all spices are evenly distributed.
Generously rub the spice mixture onto your chosen meat (chicken, beef, pork, etc.).
Let the meat rest for at least 30 minutes (or up to overnight in the refrigerator) to allow the flavors to penetrate.
Cook your meat according to your preferred method. For chicken on a George Foreman grill, cook until internal temperature reaches 165°F (74°C).

Nutrition Information (Approximate per serving)

Sodium

197 g

Sugar

73g

Fat

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Ainsley's Barbecue Spice Rub ?

Ainsley's Barbecue Spice Rub prend environ 10 minutes du début à la fin — environ 5 minutes de préparation et 5 minutes de cuisson.

Combien de calories contient Ainsley's Barbecue Spice Rub ?

Ainsley's Barbecue Spice Rub contient environ 120.8 calories par portion, avec environ 4 g de protéines, 9 g de glucides et 3 g de lipides.

De quels ingrédients ai-je besoin pour Ainsley's Barbecue Spice Rub ?

Les principaux ingrédients de Ainsley's Barbecue Spice Rub sont Paprika, Chili Flakes, Caster Sugar, Soft Brown Sugar, Ground Cumin, Cayenne Pepper. Consultez la liste complète avec les quantités ci-dessus.