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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long. 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 |
Directions:
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.
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