Mark's Rub
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 it will add an exotic flavor to prime rib crusts. Important warning: pan roasting seeds is key to releasing their maximum spice, but will smoke up your kitchen. Ventilation is essential!
Essential for BBQ.
Yield .5 cups
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
| 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. |
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| 2 | Immediately transfer seeds from pan to a plate and cool for 5 minutes. |
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| 3 | Combine remaining three ingredients with roasted seeds in a spice grinder or a mortar & pestle. Grind to a coarse powder. |
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| 4 | Seal in a small jar. It will keep for about a year. |
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notes
NOTE This rub will keep for about a year. Taste for potency and toss it after two years.
