ROB’S BRAAI/BBQ RUB

I like to make my rub in bulk as I use it on dishes from veggies to slow cooked ribs, and BBQ chicken. I find the rub intensifies the flavours way more than simply using a sauce for basting. With my ribs for example, I cook them on a low heat in my green egg with only the dry rub for about 2.5 hours and only add sauce in the final 30 mins wrapped in foil. I also use the rub on slow cooked meats in the oven, which also brings out the intensity of flavour. My BBQ rub is as follows.

In a separate bowl, bloom your gelatine in cold water. We use gelatine sheets available at most good supermarkets or Margarita’s stall in Sa Plaça. Add to the warm cream mixture and make sure the gelatine is dissolved correctly. Place into greased dariole moulds, or teacups. Place these in the fridge for at least 6 hours before you serve them.

Once chilled, remove the Panna Cottas from the moulds and place into the dessert bowl. If you are struggling to unmould them, use your finger and separate them a little from the sides gently.

Once in bowls, sprinkle biscotti crumb around the base and use dehydrated strawberries. Thinly chiffonade the mint leaves as garnish.

This should make enough to fill a small jar.

2 teaspoons smoked paprika

6 tablespoons brown sugar

4 teaspoon onion powder

2 teaspoons garlic powder

4 teaspoons salt

4 teaspoons black pepper

2 teaspoons cumin powder

2 teaspoons chili powder

1 teaspoon mustard powder

BBQ rubs are something you can play with over time. If you like it smokier add more paprika. If you prefer it less sweet take out some sugar. I really hope you find this recipe useful.