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Spices

  Below are the best recipes for making Spices

 

Karoo

Blue Lagoon Chilli

Chatsworth Fire

Kalahari Steak Seasoning

Brisket Rub

Ribs Dry Rub

Jamaican Jerk

Moroccan Spice Rub

Old Bay Seasoning

Pork Rub

Smokey Dry Rub

Spicy Dry Rub

Smokey BBQ

Sweet BBQ

Mesquite Seasoning

Smoked Chicken Rub

Karoo Spice
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Karoo

                               

This version is designed specifically for the rich smoky flavour of a Charkii charcoal braai. It brings a deeper Karoo-style profile with better balance between smoke, herb, heat and caramelisation on open coals.

​

Ingredients

  • 2 tablespoons sweet paprika

  • 1 tablespoon smoked paprika

  • 1 teaspoon coarse black pepper

  • 1½ teaspoons sea salt

  • 1 tablespoon ground coriander

  • 2 teaspoons dried rosemary, finely crushed

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon brown sugar

  • ½ teaspoon nutmeg

  • 1 teaspoon mustard seeds, lightly crushed

  • 1 teaspoon chilli flakes

  • ½ teaspoon cumin

  • ½ teaspoon thyme

  • ½ teaspoon cayenne pepper (optional for extra heat)

​

Directions

  1. Lightly toast the mustard seeds in a dry pan for 1–2 minutes until fragrant, then crush slightly.

  2. Combine all ingredients in a bowl and mix thoroughly until evenly blended.

  3. Store in an airtight container away from heat and sunlight for up to 3 months.

​

Best Used On

  • Lamb chops

  • Lamb ribs

  • Beef short ribs

  • Chicken thighs

  • Braaied potatoes and vegetables

​

Charkii Braai Tips

  • Rub generously onto meat 30–60 minutes before braaing.

  • Add a light coating of olive oil first to help the spice stick and develop a better crust over charcoal.

  • Cook over medium-hot coals to allow the paprika, rosemary and coriander to develop a smoky caramelised finish without burning.

  • For extra authentic Karoo flavour, add a few sprigs of fresh rosemary to the coals while cooking.

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Blue Lagoon Chilli Spice
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Blue Lagoon Chilli

                          Blue Lagoon Chilli Spice

​

A bold, smoky chilli seasoning made for the intense heat and flavour of a Charkii charcoal braai. Perfect for beef, lamb, chicken, seafood, vegetables, and flame-grilled potatoes.

​

Ingredients

  • 2 tablespoons smoked paprika

  • 1 tablespoon hot chilli powder

  • 1 tablespoon mild chilli powder

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon ground cumin

  • 1 teaspoon cracked black pepper

  • 1 teaspoon sea salt flakes

  • 1 teaspoon cayenne pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon brown sugar

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon chilli flakes

​

Directions

  1. Add all ingredients to a mixing bowl.

  2. Mix thoroughly until the spices are evenly combined.

  3. Lightly crush the oregano and thyme between your fingers while mixing to release extra aroma.

  4. Store the spice blend in an airtight container or shaker jar in a cool, dry place for up to 3 months.

​

Charkii Braai Tips

  • Lightly coat meat or vegetables with olive oil before applying the seasoning for better caramelisation over charcoal.

  • For stronger flavour, season meat 30–60 minutes before cooking.

  • Works exceptionally well on lamb cutlets, beef steaks, chicken wings, prawns, eggplant, and braai potatoes.

  • Sprinkle a small amount over food immediately after cooking for an extra smoky chilli finish.

​

Best Pairings on the Charkii Braai

  • Lamb ribs and cutlets

  • Scotch fillet or rump steak

  • Chicken thighs and wings

  • Grilled corn and eggplant

  • Braai mushrooms and potatoes

The balance of smoky paprika, layered chilli heat, herbs, and a touch of sweetness gives this blend a rich charcoal-braai flavour without overpowering the meat.

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Smokey BBQ
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Smokey BBQ

      Ingredients

  • 3 tablespoons smoked paprika

  • 1 tablespoon sweet paprika

  • 1 tablespoon chilli powder

  • 1 tablespoon ground cumin

  • 2 teaspoons ground coriander

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon cracked black pepper

  • 1 tablespoon sea salt flakes

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon brown sugar (helps caramelisation over charcoal)

  • 1/2 teaspoon cayenne pepper (optional for extra heat)

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon ground coffee or espresso powder (adds deep smoky braai flavour)

​

Directions

  1. Combine all ingredients in a mixing bowl and stir thoroughly until evenly blended.

  2. Rub generously onto meat, chicken, ribs, lamb, vegetables, or braai mushrooms.

  3. For best Charkii charcoal flavour, let the meat rest with the rub for 30 minutes to 4 hours before cooking.

  4. Braai over medium-hot Charkii coals until beautifully caramelised and smoky.

  5. Store remaining rub in an airtight container in a cool, dry place for up to 3 months.

​

Why This Works Better on a Charkii Braai

  • Sweet paprika + smoked paprika gives a richer woodfire colour and aroma.

  • Brown sugar creates a proper charcoal crust without overpowering the meat.

  • Coffee powder deepens the smoky flavour and pairs especially well with beef and lamb.

  • Mustard powder and oregano add balance and lift the heavier smoky spices.

​

Best With

  • Beef brisket

  • Lamb ribs

  • Pork ribs

  • Chicken wings

  • Braaied eggplant and mushrooms

For extra flavour, lightly coat the meat with olive oil before applying the rub so it sticks better and develops a stronger crust on the Charkii charcoal.

​

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Chatsworth Spice Blend
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Chatsworth Fire

                              Chatsworth Fire Spice Blend

​

This version is built for the deep smoky flavour of a Charkii charcoal braai, with a richer balance of heat, smoke, savoury depth and a slightly toasted curry-style finish inspired by Durban-style spice blends.

​

Ingredients

  • 2 tablespoons chilli powder

  • 1 tablespoon smoked paprika

  • 1 tablespoon ground cumin

  • 2 teaspoons ground coriander

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon coarse sea salt

  • 1 teaspoon cracked black pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon Kashmiri chilli powder (for colour and mild warmth)

  • 1 teaspoon brown sugar

  • 1/2 teaspoon cayenne pepper (optional for extra heat)

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon mustard powder

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

​

Optional Charkii Smoke Boost

For extra braai flavour add:

  • 1 teaspoon finely crushed charcoal salt or smoked salt

  • 1 teaspoon dried curry leaves, crushed

​

Directions

  1. Combine all ingredients in a bowl and mix thoroughly until evenly blended.

  2. Lightly toast the spice mix in a dry pan for 30–40 seconds on low heat to wake up the oils and deepen the aroma. Allow to cool completely.

  3. Store in an airtight container away from heat and sunlight. Best used within 2 months for maximum flavour.

​

Best Uses on a Charkii Braai

This blend works especially well with:

  • Lamb chops

  • Chicken thighs or wings

  • Beef short ribs

  • Eggplant and corn

  • Braai potatoes

​

Charkii Braai Tip

Rub the meat lightly with olive oil or melted butter before applying the spice. Let it sit for 20–40 minutes before cooking over medium-hot charcoal. The small amount of brown sugar helps create a beautiful caramelised crust without burning if you keep the heat controlled.

​

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Kalahari Steak Seasoning
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Kalahari Steak Seasoning

                      Kalahari Steak Seasoning

​

A bold, smoky South African-style braai blend made for charcoal grilling and flame-kissed steaks.

​

Ingredients

  • 1 tablespoon coarse kosher salt

  • 1 tablespoon coarse cracked black pepper

  • 1 tablespoon brown sugar

  • 1 tablespoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon mustard powder

  • 1/2 teaspoon chilli powder

  • 1/2 teaspoon cayenne pepper (optional for extra heat)

  • 1 teaspoon dried rosemary, finely crushed

  • 1/2 teaspoon dried thyme

​

Instructions

  1. In a mixing bowl, combine all ingredients thoroughly until evenly blended.

  2. Crush the rosemary lightly between your fingers before adding to release more aroma.

  3. Store the seasoning in an airtight container away from heat and sunlight.

  4. Generously coat steaks with olive oil first, then apply the seasoning evenly on both sides.

  5. Let the meat rest with the seasoning for 20–30 minutes before cooking over a hot Charkii charcoal braai.

​

Charkii Braai Tips

  • Best used on ribeye, rump, T-bone, sirloin, or lamb loin chops.

  • The brown sugar helps create a beautiful caramelised crust over open flame.

  • Smoked paprika and rosemary pair perfectly with Charkii charcoal smoke flavour.

  • For thicker steaks, season heavily and finish with flaky sea salt after grilling.

​

Optional Upgrade

For an authentic Kalahari-style finish, add:

  • 1 teaspoon toasted crushed coriander seeds

  • 1/2 teaspoon ground coffee
    This gives the steak a richer, deeper braai flavour with extra smokiness.

Prep Time: 5 minutes
Yield: Approximately 1/3 cup seasoning blend

​

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Sweet BBQ Spice
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Sweet BBQ

                          Sweet BBQ Spice

This Charkii-style sweet BBQ blend is designed for charcoal braai cooking, giving you deeper caramelisation, balanced sweetness, and a richer smoky flavour that works especially well on chicken, pork, lamb, ribs, and braai vegetables.

​

Ingredients

  • 2 tablespoons sweet paprika

  • 1 tablespoon coarse black pepper

  • 1 tablespoon sea salt

  • 1 tablespoon brown sugar

  • 2 teaspoons ground coriander

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon mustard powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chilli powder

  • 1/4 teaspoon cayenne pepper (optional for heat)

​

Directions

  1. Combine all ingredients in a bowl and mix thoroughly until evenly blended.

  2. Lightly crush the thyme between your fingers before adding for better aroma release.

  3. Store in an airtight container away from heat and sunlight for up to 3 months.

​

Charkii Braai Tips

  • Rub generously onto meat 20–40 minutes before cooking.

  • For extra flavour, lightly coat meat with olive oil before seasoning.

  • Best cooked over medium-hot Charkii charcoal to allow the brown sugar and paprika to caramelise without burning.

  • Sprinkle a little extra seasoning over the meat just before serving for a stronger braai finish.

​

Best With

  • Pork ribs

  • Chicken wings

  • Lamb chops

  • Beef short ribs

  • Braaied corn and sweet potato

  • Grilled pineapple slices for a sweet smoky finish

​

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Brisket Rub
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Brisket Rub

                                                         

Designed for a deep charcoal bark, balanced smoke flavour, and a rich caramelised crust on a Charkii braai.

​

Ingredients

  • 3 tbsp smoked paprika

  • 2 tbsp coarse sea salt

  • 1½ tbsp coarse cracked black pepper

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tbsp brown sugar

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • 1 tsp mustard powder

  • 1 tsp dried oregano

  • 1 tsp thyme

  • 1 tsp cayenne pepper

  • ½ tsp chilli flakes

  • ½ tsp ground cinnamon (very small amount for warmth and depth)

​

Optional Charkii Smoke Boost

For extra authentic braai flavour:

  • 1 tsp finely ground coffee

  • 1 tsp activated charcoal powder (food grade only)

The coffee deepens the bark while the charcoal enhances the dark crust appearance.

​

Directions

  1. Combine all ingredients in a bowl and mix thoroughly until evenly blended.

  2. Store in an airtight spice jar or Mason jar in a cool dry place for up to 12 months.

  3. Lightly oil or mustard-coat the brisket before applying the rub.

  4. Apply generously over the entire brisket, pressing the seasoning firmly into the meat.

  5. Let the brisket rest:

    • Minimum: 1 hour

    • Best results: overnight in the fridge

​

Charkii Braai Cooking Tips

  • Use hardwood charcoal for steady heat and proper smoke flavour.

  • Add small chunks of oak, hickory, or pecan wood for deeper brisket aroma.

  • Keep the brisket on indirect heat for slow cooking.

  • Aim for a dark bark rather than frequent flipping.

  • Spritz every hour with:

    • apple juice,

    • beef stock,

    • or apple cider vinegar mixed with water.

​

Why This  Works Better on a Charkii Braai

  • More black pepper builds a classic Texas-style bark.

  • Coriander and cumin complement live-fire charcoal cooking.

  • Mustard powder helps the crust develop.

  • Thyme and oregano bring a South African braai-style herb profile.

  • Reduced cayenne keeps heat balanced during long cooks.

  • Small cinnamon addition enhances smoke sweetness without tasting sweet.

​

Best Pairings

This rub works exceptionally well on:

  • beef brisket

  • short ribs

  • chuck roast

  • beef cheeks

  • lamb shoulder smoked low and slow on the braai.

​

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Ribs Dry Rub
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Ribs Dry Rub

​

For a Charkii charcoal braai, you want a rib rub that builds a deep bark, handles open-fire heat, and complements smoky charcoal flavour without burning too quickly. Your original mix is a bit sugar-heavy and mild on savoury depth, so I’d rebalance it for better caramelisation, smoke compatibility, and richer braai flavour.

​

​

Ingredients

  • 2 tbsp brown sugar (reduced so it caramelises without burning over charcoal)

  • 3 tbsp smoked paprika

  • 1 tbsp sweet paprika (adds colour and balances smoke)

  • 1 tbsp coarse black pepper

  • 2 tsp sea salt

  • 2 tsp garlic powder

  • 2 tsp onion flakes or onion powder

  • 2 tsp ground mustard

  • 1 tsp chilli flakes (adjust to heat preference)

  • 1 tsp ground coriander (adds a subtle South African braai warmth)

  • 1 tsp dried oregano (better over fire than basil)

  • ½ tsp dried thyme

  • ½ tsp cumin (gives smoky depth without tasting “Mexican”)

​

Optional “Charkii Fire Boost”

For extra charcoal flavour:

  • ½ tsp cayenne pepper (heat)

  • ½ tsp coffee powder or espresso powder (enhances bark and smokiness)

​

Directions

  1. Combine all ingredients in a bowl and mix thoroughly.

  2. Transfer to a spice shaker or airtight jar.

  3. Pat ribs dry and lightly coat with olive oil or yellow mustard as a binder.

  4. Apply the rub generously, pressing it into the meat.

  5. Let sit for 30–60 minutes before braaiing (or overnight in the fridge for deeper flavour).

​

Charkii Braai Tip

Cook ribs over medium direct charcoal heat first, then finish closer to the coals to set the bark. Because charcoal heat can spike, reducing sugar slightly helps stop the rub from scorching while still giving you that sticky, smoky finish.

This gives you:

  • Better bark on charcoal

  • More savoury braai flavour

  • Cleaner smoke balance

  • Less chance of burnt sweetness

  • A stronger “fire-cooked rib” taste

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Jamaican Jerk
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Jamaican Jerk

​This is built for a hotter charcoal braai with deeper smoke flavour, better crust formation, and more balanced heat. The extra savoury spices help the rub hold up over live Charkii coals while still keeping the classic Jamaican jerk profile.

​

Ingredients

  • 2 tbsp brown sugar

  • 1 tbsp dried thyme leaves

  • 1 tbsp ground allspice

  • 1 tbsp smoked paprika

  • 1 tbsp garlic powder

  • 2 tsp onion powder

  • 2 tsp coarse black pepper

  • 1½ tsp chilli powder

  • 1 tsp chilli flakes

  • 1 tsp sea salt

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 1 tsp ground ginger

  • 1 tsp ground coriander

  • ½ tsp cayenne pepper (optional for extra heat)

  • 1 tsp dried parsley (optional for colour and freshness)

​

Optional “Authentic Jerk” Upgrade

For a more traditional Caribbean flavour on chicken or pork, add:

  • 1 tsp ground cloves

  • ½ tsp dried orange peel powder or finely grated dried citrus zest

​

Directions

  1. Combine all ingredients in a bowl and mix thoroughly.

  2. Transfer to an airtight spice jar or Mason jar.

  3. Let the blend sit for 12–24 hours before using so the flavours meld properly.

  4. Store in a cool, dry place for up to 12 months.

​

Best Charkii Braai Use

This rub works especially well on:

  • Chicken thighs

  • Pork ribs

  • Pork neck

  • Lamb chops

  • Braai chicken wings

​

Braai Tips

  • Lightly oil the meat before applying the rub.

  • Apply generously and rest meat for at least 1 hour.

  • Cook over medium Charkii coals rather than aggressive direct flame — the sugar can burn quickly.

  • Add a small chunk of pimento wood, apple wood, or pecan for authentic jerk-style smoke.

​

Extra Charkii Finishing Trick

Mix:

  • 2 tbsp melted butter

  • 1 tsp lime juice

  • pinch of this jerk rub

Brush over the meat during the final few minutes on the braai for a glossy, smoky finish.

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Mesquite Seasoning
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Mesquite Seasoning

This  is built for high-heat charcoal braai cooking — deeper smoke, better bark formation, balanced sweetness, and stronger fire-grilled flavour without becoming bitter over coals.

Ingredients

  • 2 tbsp Cajun spice

  • 2 tbsp smoked paprika

  • 1 tbsp ground cumin

  • 1 tbsp coarse sea salt

  • 1 tbsp chipotle powder

  • 1 tbsp mesquite powder

  • 2 tbsp dark brown sugar

  • 1 tbsp coarse black pepper

  • 1 tsp ground cinnamon

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp ground coriander

  • 1/2 tsp dried oregano

  • 1/2 tsp mustard powder

  • 1/2 tsp chilli flakes

  • 1/4 tsp ground cloves (optional — adds authentic smoky depth)

​

Why This Works Better on a Charkii Braai

  • Less sugar helps prevent burning over hot charcoal.

  • Coarse black pepper + coriander create a stronger crust on meat.

  • Garlic and onion powder give richer savoury depth after flame grilling.

  • Mustard powder boosts the smoky mesquite flavour.

  • Oregano and cloves add subtle Texas-style smokehouse complexity.

​

Best Meats for This Rub

Excellent on:

  • Beef brisket

  • Short ribs

  • Pork ribs

  • Chicken thighs

  • Lamb ribs

  • Braai steaks

  • Braaied mushrooms and eggplant

​

Charkii Braai Method

  1. Pat meat dry lightly with paper towel.

  2. Lightly coat with olive oil or Worcestershire sauce.

  3. Apply seasoning generously.

  4. Let rest:

    • Steaks: 30–45 mins

    • Ribs/brisket: 4–12 hours

  5. Braai over medium charcoal heat for best smoke flavour.

  6. Add a small chunk of mesquite or pecan wood to the coals for extra aroma.

​

Pro Charkii Upgrade

For a stronger authentic braai smokehouse flavour, add:

  • 1 tsp instant coffee powder

  • 1 tsp activated charcoal powder (food grade)

This gives darker bark and richer fire-cooked colour on brisket and ribs.

​

Storage

Store in an airtight spice jar or Mason jar in a cool dry place for up to 12 months. Shake before each use to redistribute heavier spices.

​

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Moroccan Spice Rub
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Moroccan Rub

                      â€‹Ingredients

  • 2 tbsp smoked paprika

  • 1 tbsp ground coriander

  • 1 tbsp ground cumin

  • 2 tsp salt (fine or flaky crushed)

  • 1 tbsp brown sugar (better caramelisation than white sugar)

  • 1 tsp cayenne pepper

  • 1 tsp ground cinnamon (key Moroccan backbone)

  • 1/2 tsp ground cloves (reduced so it doesn’t overpower smoke)

  • 1/2 tsp ground nutmeg

  • 1 tsp ground cardamom

  • 1 tsp freshly ground black pepper (adds braai bite)

  • 1 tsp garlic powder (boosts savoury depth for charcoal)

  • 1 tsp onion powder (rounds out smoke profile)

  • Optional: 1/2 tsp dried mint, crushed (classic Moroccan lift, great on lamb)

 

Method

Mix all ingredients thoroughly until evenly blended. Break up any sugar clumps so it distributes evenly.

Store in an airtight jar in a cool, dry place. Best used within 6–9 months for peak aroma, though it will last up to a year.

 

How it performs on a Charkii braai

  • Smoked paprika + cumin = deep charcoal backbone

  • Brown sugar = creates sticky bark and caramel crust over coals

  • Clove + cinnamon (light touch) = authentic Moroccan warmth without tasting “perfumed”

  • Garlic + onion powder = boosts umami under smoke

  • Works especially well on lamb chops, chicken thighs, beef ribs, and even grilled veg

​

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Old Bay Seasoning
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Old Bay Seasoning

Ingredients

​

  • 2 tbsp smoked paprika (key for braai smokiness)

  • 1 tbsp celery salt

  • 1 tsp sea salt (fine or medium)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried mustard powder

  • ½ tsp ground ginger

  • ½ tsp white pepper (or fine black pepper if preferred)

  • ½ tsp freshly ground black pepper

  • ½ tsp cayenne pepper (adjust to heat preference)

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cinnamon

  • ½ tsp dried lemon zest (or fine lemon powder for brightness)

 

Method

  1. Combine all ingredients in a dry bowl.

  2. Whisk or shake thoroughly until evenly blended.

  3. Store in an airtight jar away from heat and sunlight.

 

Charkii Braai Usage (important tweaks)

​

This version is tuned for charcoal heat + open flame smoke, so it behaves differently than stove or oven seasoning:

​

Lamb chops / riblets

  • Rub generously + a light drizzle of oil first

  • Let sit 30–60 min before braai

  • Great with direct flame sear then move to cooler coals

Chicken (spatchcock or thighs)

  • Mix spice with a bit of olive oil + lemon juice to form a paste

  • Apply under skin where possible

  • Best cooked over indirect heat first, then finished over flames

Snoek or other oily fish

  • Reduce cayenne to ¼ tsp for balance

  • Add extra lemon zest after grilling

  • Sprinkle lightly before and after braai for layered flavour

Brisket or beef cuts

  • Combine with brown sugar (1–2 tbsp) for bark development

  • Apply overnight for deeper penetration

  • Works best with slower coal heat, not high flame

 

Optional Upgrade (Braai “Edge” Boost)

If you want it more distinctly “Charkii-style smoky coastal”:

  • Add ½ tsp ground coriander

  • Add ½ tsp dried dill (unexpected but excellent on fish and chicken)

  • Add a pinch of smoked salt instead of plain salt

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Pork Rub
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Pork Rub

Ingredients

  • 2 tbsp smoked paprika

  • 2 tbsp brown sugar (or demerara sugar for deeper caramel notes)

  • 1 tbsp sea salt

  • 1 tbsp coarse black pepper

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 2 tsp dried thyme

  • 1 tsp dried rosemary (crushed fine)

  • 1 tsp mustard powder

  • 1 tsp ground coriander

  • 1 tsp mild chilli powder (optional for heat)

  • ½ tsp ground cumin

  • ½ tsp cinnamon (adds subtle warmth, not sweetness)

  • ½ tsp cayenne pepper (optional, for kick)

 

Method

  1. Combine all spices in a dry bowl.

  2. Mix thoroughly until evenly blended.

  3. Store in an airtight jar away from heat and light.

 

How to Use on Charkii Braai

  • Pat pork dry first (chops, ribs, pork neck, or belly work best).

  • Lightly coat with oil (olive or sunflower).

  • Rub generously into the meat at least 30 minutes before braai, or ideally overnight.

  • Cook over medium-hot Charkii charcoal heat for best crust development without burning the sugar.

 

Best Pork Cuts for This Rub

  • Pork neck steaks (excellent for smoky crust)

  • Pork ribs (perfect balance of sweet/smoke)

  • Pork belly slices (crispy fat rendering)

  • Pork chops (fast braai, big flavour payoff)

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Smoked Chicken Rub
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Smoked Chicken Rub

​                                                                       Ingredients

  • 2 tbsp smoked paprika (use a strong Spanish or Hungarian style if possible)

  • 1½ tbsp garlic powder

  • 1½ tbsp onion powder

  • 1 tbsp brown sugar (helps caramelisation over charcoal)

  • 1 tbsp kosher salt

  • 1 tbsp ground coriander (key braai flavour upgrade)

  • 1 tbsp dried thyme

  • 1 tsp mustard powder (adds subtle heat + depth)

  • 1 tsp black pepper (freshly ground if possible)

  • 1 tsp chili powder

  • ½ tsp cayenne pepper (adjust for heat preference)

  • ½ tsp ground cumin

  • ½ tsp lemon zest (dried or fresh grated then dried) (brightens heavy smoke)

  • Optional: ½ tsp MSG (for extra savoury “umami” braai punch)

 

Method

  1. Mix all ingredients thoroughly in a dry bowl until evenly blended.

  2. Store in an airtight jar away from heat and light.

 

How to Use on Charkii Braai Chicken

  • Pat chicken dry first (important for proper crusting over charcoal).

  • Lightly oil the chicken before applying rub for better adhesion.

  • Apply generously and massage into skin and under skin where possible.

  • Let it rest:

    • Minimum: 30 minutes

    • Best: 4–12 hours uncovered in the fridge (air-drying improves crisp skin over coals)

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Braai Tip (important for Charkii charcoal)

  • Cook over medium-hot coals, not flame-heavy fire

  • Start skin-side up for gentle rendering, then finish skin-down for crisping

  • Baste lightly with melted butter + lemon + garlic in the final 5–10 minutes for extra shine and flavour

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Smokey Dry Rub
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Smokey Dry Rub

This blend leans into smoked paprika, fire-toasted spices, and a subtle sweetness that caramelises beautifully over charcoal.

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Ingredients

  • 2 tbsp smoked paprika (Spanish or Hungarian style if possible)

  • 1 tbsp coarse sea salt

  • 1 tbsp dark brown sugar (or muscovado for deeper flavour)

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp ground black pepper (freshly cracked if you can)

  • 1 tsp ground cumin (lightly toasted if possible)

  • 1 tsp ground coriander

  • 1 tsp dried oregano

  • ½ tsp mustard powder

  • ½ tsp cayenne pepper (adjust for heat)

  • ½ tsp ground chipotle (for real smoke depth)

  • ½ tsp ground coffee (optional but powerful for charcoal braai depth)

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Method

  1. Toast (optional but recommended):
    Lightly dry-toast cumin and coriander in a pan for 30–60 seconds until fragrant. Cool before mixing.

  2. Mix:
    Combine all ingredients in a bowl and whisk until evenly blended and lump-free.

  3. Rest the rub:
    Let it sit in a sealed jar for at least 12–24 hours so the smoke, spice, and sugar marry properly.

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How to use on a Charkii charcoal braai

  • Steak / lamb chops: Rub generously 30–60 min before grilling

  • Chicken: Mix with a little oil or yoghurt for better adhesion

  • Ribs / brisket: Apply as a dry rub overnight for deep bark formation

  • Snoek or fish: Use lightly (reduce sugar and cayenne slightly)

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Pro braai tip

For true Charkii charcoal flavour, apply rub, then let the meat come to room temp before hitting hot coals. The sugar and paprika will caramelise fast—so cook over medium-hot coals, not raging heat, to avoid burning the crust.

 

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Spicy Dry Rub
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Spicy Dry Rub

This is built to handle real charcoal heat, develop bark, and still stay balanced over open flame.

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Ingredients:

  • 2 tbsp smoked paprika

  • 1 tbsp sweet paprika

  • 1 tbsp coarse sea salt

  • 1 tbsp brown sugar (helps caramelisation over coals)

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp ground cumin

  • 1 tsp cracked black pepper

  • 1 tsp mustard powder

  • 1 tsp dried thyme (or mixed herbs)

  • ½ tsp ground coriander

  • ½ tsp chili flakes (optional heat)

  • ½ tsp espresso powder (optional but adds deep smoky “braai bark” tone)

 

Charkii Braai Upgrade Logic (what makes this better)

  • Smoked + sweet paprika combo = real woodfire depth

  • Sugar + high heat balance = proper caramel crust on coals

  • Mustard + cumin = classic braai “meaty” backbone

  • Espresso powder = boosts smoke perception without bitterness

  • Coarse salt structure = better bark formation instead of “dusty seasoning”

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How to use on Charkii charcoal

  • Apply generously 30–60 min before braai (or overnight for big cuts)

  • Light oil rub (not too much—charcoal needs dry contact)

  • Cook over medium-hot coals first, then finish over hotter zones for crust

 

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