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.