Thom's Best Dry Rub

By Thom7747

I found this recipe in Bon Apetit, June 2011. Everyone has a dry rub they like to use and I am no exception. This is a dry rub that is good on basically any meat.

Ingredients

• 2 teaspoons black peppercorns
• 2 teaspoons yellow mustard seeds
• 1 teaspoon cumin seeds
• 3 tablespoons paprika
• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon celery seeds
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper

Details

Adapted from thomhackett.com

Preparation

Step 1

Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes being careful not to burn them. 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.