Blackening Spice Rub for Lamb

About Blackening Spice Rub

Blackening Spice rub delivers a intense, spicy, Cajun-inspired flavour profile that pairs brilliantly with lamb. Made famous by Chef Paul Prudhomme. The triple-pepper blend (cayenne, black, white) creates layers of heat. Cook on screaming-hot cast iron for authentic blackening.

Ingredients

Makes enough for approximately 1kg of lamb.

How to Apply Blackening Spice Rub to Lamb

1. Mix the rub: Combine all dry ingredients in a bowl. Break up any brown sugar clumps with a fork.
2. Prep the lamb: Pat the meat completely dry with paper towel. Trim any excess surface fat if needed.
3. Apply a binder: Lightly coat the lamb with yellow mustard or olive oil. This helps the rub stick — you won't taste the mustard after cooking.
4. Apply the rub: Generously coat all surfaces with the rub, pressing it into the meat. Don't be shy — a thick, even layer creates the best bark.
5. Rest: Let the rubbed meat sit for 30 min - 4 hrs in the fridge (uncovered for better bark formation).
6. Cook: BBQ at 200-260°C (400-500°F) for chops, 110-150°C (225-300°F) for shoulder using hot sear for chops, low and slow for shoulder until the internal temperature reaches 54-63°C (130-145°F) for chops, 93°C (200°F) for pulled.

Tips for the Best Results

• Pat the meat dry — moisture is the enemy of a good bark. Dry surfaces create better crust.
• Don't rush the rest — letting the rub sit on the meat allows the salt to penetrate and the spices to bloom.
• Apply generously — a thin dusting won't cut it. You want a visible, even layer across the entire surface.
• Store extra rub — this mix keeps in an airtight container for up to 3 months. Make a double batch.

Common Mistakes to Avoid

• Wet meat surface — if the meat isn't dry, the rub won't adhere and you'll get a soggy crust instead of a bark.
• Too much sugar on high heat — if combining with a sugary glaze, apply it late in the cook to prevent burning.
• Skipping the binder — mustard or oil helps the rub stick. Without it, half your seasoning falls off on the grill.
• Not enough rub — err on the side of generous. The flavour concentrates as moisture evaporates during cooking.

Best Cooking Methods for Blackening Spice Lamb

Cook your blackening spice-rubbed lamb using hot sear for chops, low and slow for shoulder at 200-260°C (400-500°F) for chops, 110-150°C (225-300°F) for shoulder.

Lamb chops and cutlets go hot and fast. Shoulder and leg go low and slow. Match the method to the cut.

Target internal temperature: 54-63°C (130-145°F) for chops, 93°C (200°F) for pulled.

Frequently Asked Questions

Related BBQ Guides