Ingredients
- 12 tablespoon coriander seed
- 1 tablespoon fresh ground pepper
- 1 teaspoon oregano (Mexican if available)
- 1 teaspoon garlic powder
- 1 tablespoon celery salt
- 3 tablespoons kosher salt
- 4 tablespoons brown sugar
- 1 tablespoon ground cumin
- 2 tablespoons paprika
Instructions
- Roast the corriander in a hot skillet for about 3 minutes or until you can smell the corriander.
- Grind the corriander and the oregano with a mortar and pestle or spice grinder
- Add all other rub ingredients and mix well.
- It makes about 3/4 cup of rub.
- Apply the rub to pork or beef prior to smoking the meat.
- It is not necessary to let the meat rest prior to cooking, although you may for an hour or two in the fridge.
- Take care not to contaminate the rub as you apply it.
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