Thursday, July 14, 2011

Dry Rub

 I found this recipe for a dry rub in Bon Appetit's June issue.  Thank you B.A. I will never look back.  Up until this point I've only used Montreal Steak Spice for all my rubs.

This rub goes with almost any meat you choose to grill.  We used it on a whole chicken we grilled late last week and it was delicious.  

Make some extra and store in a an airtight container for up to 3 months.

2 Tsp. of black peppercorns
2 Tsp. of yellow mustard seeds
1 Tsp. of cumin seeds
3 Tbsp. of paprika
2 Tbsp of brown Sugar
2 Tsp. of kosher Salt
1 Tsp. of celery seeds
1 Tsp. of garlic powder
1/2 Tsp. of cayenne pepper


Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes.  Let cool. Put into a spice grinder with remaining ingredients until finely ground. 

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