Chinese Five Spice Rub for Lamb

About Chinese Five Spice Rub

Chinese Five Spice rub delivers a aromatic, sweet-savoury, complex flavour profile that pairs brilliantly with lamb. Five spice is potent — a little goes a long way. The combination of star anise, Sichuan pepper, fennel, cinnamon, and cloves creates incredible depth.

Ingredients

Makes enough for approximately 1kg of lamb.

How to Apply Chinese Five 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 — the brown sugar in this rub will burn if cooked too hot. Keep temperatures moderate.
• 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 Chinese Five Spice Lamb

Cook your chinese five 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