Email to Cat      

Simple Spice Rub for Beef or Lamb

Source of Recipe


From "The Cook's Illustrated Guide to Grilling and Barbecue"






List of Ingredients



• 1 Tbsp black peppercorns
  
• 1 Tbsp white peppercorns
  
• 1-1/2 tsp coriander seeds
  
• 1-1/2 tsp cumin seeds
  
• 1/2 tsp crushed red pepper flakes
  
• 1/2 tsp ground cinnamon
  






Instructions



1. Toast the black and white peppercorns and the coriander and cumin seeds in a small skillet over medium heat, shaking the pan occasionally to prevent burning, until the first wisps of smoke appear -- 3 to 5 minutes. Remove the pan from the heat, cool the spices to room temperature, then mix them with the pepper flakes and cinnamon.
   
   
2. Grind the spice mixture to a powder in a spice grinder (or coffee grinder used only for spices). Store in an airtight jar in your spice cupboard; use within 3 months.
   
   Makes about 1/4 cup.