Dry Rub

By 12_34

Ingredients

• 2 tsp. black peppercorns
• 2 tsp. yellow mustard seeds
• 1 tsp. cumin seeds
• 3 TBSP. paprika
• 2 TBSP. brown sugar
• 2 tsp. kosher salt
• 1 tsp. celery seeds
• 1 tsp. garlic powder
• 1/2 tsp. cayenne pepper

Preparation

Step 1

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 and pulse until finely ground.

Store in an airtight container for up to 3 months. Excellent on Memphis-style ribs.