Description
A Labor Day barbecue rub recipe for pork, beef, chicken or fish.
Ingredients
Scale
- 1 Teaspoon (4.745 grams) Coriander (toasted)
- 1 Teaspoon Cumin (4.745 grams) (toasted)
- 1 Tablespoon (14.235 grams) Dried Chopped Onion
- 1 Teaspoon (4.745 grams) Whole Black Peppercorn
- 2 Teaspoons (9.49 grams) Celery Seed
- 2 Whole Dried Guajillo Peppers (stem removed)
- 2 Teaspoons (9.49 grams) Kosher Salt
- 1 Teaspoon (4.745 grams) Smoked Salt (I used black Hawaiian smoked salt)
- 2 Teaspoons (9.49 grams) Sweet Paprika
- 2 Teaspoons (9.49 grams) Garlic Powder
- 1 1/2 Teaspoons (7.12 grams) Mustard Powder
- 1 Teaspoon (4.745 grams) Dried Thyme
- 1 1/2 Tablespoons (21.353 grams) Dried Lemon Peel
- 2 Tablespoons (28.47 grams) Brown Sugar
Instructions
- Toss the coriander and cumin seeds into a small dry pan. Over medium high heat toast the seeds until you begin to smell a slightly nutty aroma and they begin to brown. Remove from heat.
- In a spice grinder (or coffee grinder used only for grinding spices) add the cumin and coriander seeds and grind until fine.
- Pour ground spices into a container.
- Add the dried onion, peppercorns and celery seed to the grinder and process into a fine powder. Add to the container of other ground spices.
- Tear the guajillo peppers into pieces and add to the grinder. Process into very small pieces. Pour pulverized peppers into container with other spices.
- Add remaining ingredients to container and stir to thoroughly combine all ingredients.
- Use 1 to 2 Tablespoons (14.235 – 28.47 grams) of rub per 1 pound (.454 kg) of meat.
- You can use this rub on chicken, pork or beef.
- I generally let the rub sit on the meat for 1 – 4 hours (in the refrigerator) before cooking.
Notes
Once you get familiar with how flavors taste together you can mix up your own combinations of spices and seasonings.
- Prep Time: 15 mins