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All Recipes > Dry Rub for Barbeque

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Dry Rub for Barbeque

This fragrant rub is good with Barbequed Ribs and on most cuts of beef and lamb, especially flank steak, shoulder steak, lamb shoulder chops, and butterflied leg of lamb.

Ingredients

  • 1 Tbs. black peppercorns
  • 1 Tbs. white peppercorns
  • 1 1/2 tsp. coriander seeds
  • 1 1/2 tsp. cumin seeds
  • 1/2 tsp. hot red pepper flakes
  • 1/2 tsp. ground cinnamon

Directions

    Toast the peppercorns, coriander, and cumin in a small skillet over medium heat, shaking the pan occasionally to prevent burning, until the first wisps of smoke appear, 3-5 minutes. Remove the pan from the heat, cool the spices to room temperature, then mix with the pepper flakes and cinnamon.

    Grind the spice mixture to a powder in a spice grinder or coffee mill. (The rub can be stored in an airtight container at room temperature for several weeks.) Makes about 1 cup.

    The Best Recipe: Grilling & Barbecue, by the editors of Cook’s Illustrated, Boston Common Press, Brooklyn, MA, 2001, p. 293.


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