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Mark's Rub

American
Essential for BBQ

In a quest to create the perfect rub for grill-smoked spareribs, Mark concocted this mixture. Now he uses it for several kinds of meats, especially when smoking or cooking with high heat. Not only is this rub great on pork, but just a touch will add an exotic note to grilled beef. Pan roasting the seeds is key to releasing their inner element. Heating will smoke up your kitchen. Ventilation is essential. ~Joanna
Ingredients
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons anise or fennel seeds
1/2 tablespoon cinnamon
1 tablespoon ground mustard
1 tablespoon brown sugar
Steps
1 At least half an hour before preparing the roast, in a well-ventilated cooking area, put a small cast-iron or other heavy skillet over medium heat. Toast the three seeds to release their oils and spice. Shake pan to avoid burning seeds. Cook 5 to 6 minutes, stopping when you see wisps of smoke.

2 Remove pan of spices and cool 5 minutes.

3 Stir remaining three ingredients into roasted seeds.

4 Grind to coarse powder with a spice grinder or a mortar & pestle.

5 Let cool for half an hour. Seal in a small jar.


Yield
cups  use metric
original recipe yield: .5 Cup
Notes NOTE This rub will keep for about a year. Taste for potency and toss it after two years.

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