Thai Lemongrass Rub

Name: Thailändisches Zitronengras Rub
Total time: 3 h
Ingredients: 20 g Getrocknetes Zitronengras, gemahlen; 8 g Kaffir-Limettenblätter, getrocknet und gemahlen; 10 g Galgant, gemahlen; 15 g Thai-Chilipulver; 12 g Knoblauchpulver; 18 g Salz; 17 g Brauner Palmzucker, gemahlen

SmokingOtherHot SmokingMedium3-5 hrs72-75 °C110-130 °CApple + Coconut Shell

A fresh and aromatic rub featuring the signature flavors of Thai cuisine – lemongrass, kaffir lime leaves, and galangal. The combination of heat and citrus brightness makes this rub especially versatile. It is excellent for chicken, pork, and seafood.

Ingredients(for 1 kg)

Dried lemongrass, ground20 g

Kaffir lime leaves, dried and ground8 g

Galangal, ground10 g

Thai chili powder15 g

Garlic powder12 g

Salt18 g

Brown palm sugar, ground17 g

Instructions

Preparing the spices

10 minutes

Lightly toast dried lemongrass and kaffir lime leaves in a dry pan. Then mix all ingredients thoroughly together.

Rubbing and marinating

3-12 hours

Pat the meat dry, generously massage with the rub, and rest covered in the refrigerator. For better adhesion, the meat can be lightly coated with coconut oil beforehand.

Smoking

3-5 hours

Heat the smoker to 110-130 °C and use apple wood and coconut shells as smoking wood. Smoke the meat to the desired internal temperature of 72-75 °C.

Resting and serving

10-15 minutes

Remove the meat from the smoker and rest for 10-15 minutes. Serve with fresh lime, Thai basil, and toasted peanuts.

Pro Tip

Lightly toast dried lemongrass in a dry pan before use to activate the essential oils and intensify the aroma.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free