Ingredients:
2 tsp black peppercorns
2 tsp yellow mustard seeds
1 tsp cumin seeds
3 TBSP paprika
2 TBSP brown sugar
2 tsp kosher salt
1 tsp celery seeds
1 tsp garlic powder
½ tsp cayenne pepper
Procedure:
Stir peppercorns, mustard seeds and cumin seeds in a small skillet over med heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with remaining ingredients and pulse until finely ground. Store in an airtight container for up to three months.
Notes:
1. Rubs are seasoning blends applied to the surface of meats.
These quick mixtures add flavor to meats, but do not tenderize.
2. Dry rubs consist of herbs, spices and other dry seasonings.
3. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil,
crushed garlic or mustard.
4. Rubs can be applied just before cooking or up to two hours in advance.
Just refrigerate treated meat until cooking time.
5. Simply combine the ingredients and apply evenly to all sides. Cook to desired/necessary doneness.
Recipe Type: Unknown2 tsp yellow mustard seeds
1 tsp cumin seeds
3 TBSP paprika
2 TBSP brown sugar
2 tsp kosher salt
1 tsp celery seeds
1 tsp garlic powder
½ tsp cayenne pepper
Procedure:
Stir peppercorns, mustard seeds and cumin seeds in a small skillet over med heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with remaining ingredients and pulse until finely ground. Store in an airtight container for up to three months.
Notes:
1. Rubs are seasoning blends applied to the surface of meats.
These quick mixtures add flavor to meats, but do not tenderize.
2. Dry rubs consist of herbs, spices and other dry seasonings.
3. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil,
crushed garlic or mustard.
4. Rubs can be applied just before cooking or up to two hours in advance.
Just refrigerate treated meat until cooking time.
5. Simply combine the ingredients and apply evenly to all sides. Cook to desired/necessary doneness.
Recipe From: Bon Appetit
Source: http://slowfooduppercolumbia.files.wordpress.com/2011/07/meat-and-poultry-recipes-marinades-and-rubs.pdf