Dry Rub

By KDHarmon

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
• 1/2 teaspoon cayenne pepper

Details

Servings 1
Adapted from bonappetit.com

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 next 6 ingredients and pulse until finely ground. DO AHEAD Store in an airtight container for up to 3 months.

Makes 2/3 cup.