Braai Rub by Petro Meintjies of The Pretty Blog

Petro Meintjies's Braai Rub for The Pretty Blog Photogrphy by Yolande Marx

Petro Meintjies’s Braai Rub for The Pretty Blog

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Spice mix (dry rub):
15ml (3 teaspoons) salt
15ml (3 teaspoons) paprika
15ml (3 teaspoon) cumin
10ml (2 teaspoons) mustard seeds
10ml (2 teaspoon) coriander
5ml (1 teaspoon) pepper
5ml (1 teaspoon) brown sugar
2.5ml (1/2 teaspoon) nutmeg
6 whole Bay leaves or (½ teaspoon) ground bay leaves

For a rub with some punch (optional):
5ml (1 teaspoon) chilli powder
5ml (1 teaspoon) smoked paprika
2.5ml (½ teaspoon) cayenne pepper to the basis spice mix.

To turn the dry rub into a wet rub:
15ml (3 teaspoons) rosemary, fresh or dried
15ml (3 teaspoons) thyme leaves, fresh or dried
10ml (2 teaspoons) oregano, fresh or dried
15ml (3 teaspoons) garlic, chopped
60ml (1/4 cup) olive oil
Half an onion, chopped


1. To make the spice mixture, mix all the ingredients together in a medium size mixing bowl. Store in an airtight container.
2. To turn the spice mix into a rub, add the fresh ingredients on the day of use and mix well. If you are using fresh herbs, roughly chop the herbs, and add it to the dried spice mix along with the garlic, olive oil and onion.
3. Rub the mixture into the meat, leave to marinade for at least 30 minutes and up to 24 hours. You will need about 45 ml per 500g meat.
Use the same rub for other types of meat. Simply leave out the fresh rosemary, thyme and oregano and replace with the following:
For lamb add fresh mint and basil
For pork add fresh sage and fennel
For fish add fresh parsley and fennel

Cook’s Note: The dry spice mix will last 6 months in an airtight container. Store the wet rub in the fridge for up to a week.

Michael’s wine recommendation – click here

Oldenburg Barrel Selection Cabernet Sauvignon 2009

Oldenburg Barrel Selection Cabernet Sauvignon 2009