Dry rub for bbq meats

Now that bbq season has arrived, thankfully, everyone should have a container of all-purpose spice rub on hand for bbq meats.  I use this on chicken, pork and ribs.  It can be used dry or feel free to mix in a bit of olive oil to make a spice paste to rub on a beer can chicken or pieces of chicken.  Either way, it’s nice to have your own unique spice rub to use throughout the summer.  I love the idea of dry-roasting whole spices then grinding them up in my coffee grinder.  You can use pre-ground spices for this recipe as well (use same amount as whole), but if you have the chance, try dry-roasting some of your spices in a regular pan and grind them.  You’ll be surprised at the roasty, robust flavour that results.

As usual, you can and should customize this spice mixture as you see fit.

Dry Rub for BBQ Meats

from Anna Olsen on foodtv.ca

2 tbsp cumin seed

2 tbsp coriander seed

1 tsp cinnamon

1 tbsp dried oregano

1/4 cup (good quality) paprika

2 tbsp sea salt

1 tbsp freshly ground pepper

Directions:

Place cumin seed and coriander seed in a frying pan on medium-high.  Swirl around, keeping an eye on them, until they start to brown and pop. Remove from heat and pour into coffee grinder. Grind until finely ground.  Add to remaining spices.  Store in an airtight container.

*you can easily double this recipe.

whole cumin seeds (foreground) and whole coriander seeds

place seeds in pan over medium high heat, roast until browned and beginning to pop

place roasted spices into coffee grinder and grind finely

add oregano and other spices

use a good quality, freshly bought paprika

mix it all up

store in an airtight container (recycled, of course 😉

I add a little olive oil to about 2 tbsp of rub and smear it all over a chicken