Spice Dry Rub
A general all purpose spice rub, best for dark and long cooked meats as well as those on the grill or skillet, gives the meat a nice char or crust not always achieved. Keep an eye on not to burn the sugar and always always baste with butter when you are done. The recipe looks like a lot but you will be thankful on an afternoon when you need it for a quick grill and don’t want to spend too much time in the kitchen.
Rub generously on beef brisket, steak, flank, skirt steak, buffalo, short ribs, pork shoulder, pork ribs ect.
1/2 cup rosemary, fresh, chopped
2 cup light brown sugar
1 cup kosher salt
1 c smoked salt
3 T ground cumin
3 T ground coriander
3 T pink peppercorns
3 T black pepper
3 T cinnamon, ground
2 T smoked paprika
grind all spices in pepper mill or blender
Chef John Brand 