Basic Spice Rub for Beef and Lamb
(from jerseyjenny’s recipe box)
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/4 cup
Source: Cook's Illustrated
Prep time: 5 minutes
Cook time: 5 minutes
Serves 10 people
Categories: Cook's Illustrated, rubs
Ingredients
- 1 tablespoon black peppercorns
- 1 tablespoon white peppercorns
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cinnamon
Directions
-
Toast black and white peppercorns, coriander, and cumin. Grind toasted spice mixture, pepper flakes, and cinnamon to fine powder.