Barbecue rubs are a delicious—and easy—way to spice up your proteins and veggies.
Butcher Elyse Chatterton concocted her recipe, The English Butcher’s Barbecue Rub, as part of her research for the World Butchers’ Challenge. She’s one of eight members of Team Canada heading to next year’s competition in Sacramento, California.
Chatterton grew up in Lancashire, England, were she worked at her family’s butcher shop. She moved to Canada in 2011 and now teaches classes at Edmonton’s Get Cooking.
“As part of my recipe research, I have been exploring uniquely Canadian ingredients to elevate our meat creations,” she says.
“Maple sugar was one of the first things I experimented with. It gives a subtle, smokey edge to marinades and rubs. When used with smoked sea salt it gives a great depth of flavour. “
Try Chatterton’s recipe this Father’s Day, Canada Day … or any day of the week.
THE ENGLISH BUTCHER’S BARBECUE RUB
2 teaspoons paprika
2 teaspoons chilli flakes
2 teaspoons maple sugar
2 teaspoons soft brown sugar
2 teaspoons smoked sea salt (or substitute with sea salt)
1 teaspoon ground cumin
1 teaspoon cayenne
2 teaspoons black pepper
Mix everything together and sprinkle generously.
Note: If you’re interested in creating your own smoked salt, simply place a tray of kosher salt in your smoker and set the temp as low as it can go (ideally below 80 F). Smoke the salt for at least 4 hours, giving it a stir every hour to give an even smoke on all the salt.
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