Best of the Best Southern Dry Rub for BBQ
This recipe comes from the 'Best of the Best 2008 Cooks Illustrated/America's Test Kitchen' cookbook, adapted from the 'Joy of Cooking'. Southern barbecue chefs rub spice mixtures like this one into pork or beef before it starts the long slow cooking process that will transform it into barbecue.
- Ready In:
- 1⁄4 cup cumin seed
- 1⁄4 cup packed light brown sugar
- 1⁄2 cup sweet paprika
- 1⁄4 cup chili powder
- 2 tablespoons ground red pepper
- 1 teaspoon ground mace
- 1⁄4 cup salt
- 1⁄4 cup cracked peppercorn
- Spread cumin seeds in a small dry skillet over medium heat and toast, shaking pan often to prevent burning until fragrant, 2-3 minutes.
- Remove from heat, let cool to room temperature, and grind to a fine powder in a spice grinder, coffee grinder, blender, or mortar & pestle.
- Transfer to small bowl and add the rest of the ingredients.
- Stir together well. This rub will stay potent, covered and kept in a cool dry place for up to 6 weeks.