- 1/3 cup (75 ml) dry mustard powder
- 1/4 cup (60 ml) brown sugar
- 2 tbsp (25 ml) coarse salt
- 2 tbsp (25 ml) coarsely ground pepper
- 2 tbsp (25 ml) paprika
- 1 tbsp (15 ml) chili powder
- 2 tsp (10 ml) hickory smoked salt
- 2 tsp (10 ml) garlic powder
- 2 tsp (10 ml) crushed thyme
Combine all ingredients in a bowl and mix well. Sprinkle 2 to 3 tsp (10 to 15 ml) per pound(or 0.5 kilogram) on meat. Rub in well with fingers. Excellent on barbequed or oven roasted meats. (This rub can be stored in an airtight container for up to 6 months.)
Makes 1 1/4 cups (300 ml)
Per recipe (170.5 g): 533.7 calories, 18.8 g protein, 78.1 g carbohydrate, 9.3 g fibre, 45.5 g sugar, 19.9 g fat, 0.7 g saturated fat, 0 g trans fat, 0 mg cholesterol
Wine pairing suggestion
Wine is a part of mustard’s heritage, as it was the must (freshly pressed fruit juice) from wine making that was first used in making prepared mustard. Shiraz pairs well with robust dishes such as this spiced rub grilled meat dish. Zinfandel (red) is another varietal that can be enjoyed with outdoor grilled meat. At its best, Zinfandel has very fruity, raspberry-like aromas and flavours and a ‘jammy’ quality.
These and other great recipes can be found in our Inspired by Mustard Recipe Book available for download here.