SPICE RUB FOR BEEF

By BobD

Ingredients

• YIELD 1/2 CUP
• 3 tablespoons cumin seeds
• 2 tablespoons black peppercorns
• 1 1/2 tablespoons paprika (not hot)
• 1 tablespoon kosher salt
• 1 (2-inch) piece cinnamon stick
• 2 teaspoons whole allspice
• 1 teaspoon hot red-pepper flakes
• EQUIPMENT: an electric coffee/spice grinder

Preparation

Step 1

Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes.

Cool, then finely grind with remaining ingredients in grinder.

COOKS NOTE: Spice rub keeps in a sealed container in a cool, dark place 6 months.