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Spice Rub


2 teaspoons each:
Whole cumin seeds
Whole coriander seeds
Whole mustard seeds

3 teaspoons each:
Whole Allspice
Whole Peppercorns

1 ½ cups brown sugar
4 ½ teaspoons seasoned salt
2 tablespoons paprika

1 teaspoon each:
Curry powder
Ground ginger
Cayenne pepper
Dried rosemary (crushed)
Ground cinnamon

You will also need:

Non-stick sauté pan/skillet
Spice grinder or spice dedicated coffee grinder


Measure each of the whole spices (cumin seeds, coriander seeds, allspice, mustard seeds and peppercorns) in to a small non-stick skillet and place over medium – medium-high heat. Shake the pan periodically to move the seeds around. Toast the spices in this manner until fragrant and you see a few wisps of smoke rising from the skillet. Remove from heat and pour the spices in to a different bowl or container to cool. Set aside.

While the toasted spices cool, measure the remaining ingredients (brown sugar, seasoned salt, paprika…. etc) and place in a bowl.

Once the whole spices have cooled a bit, place them into your spice grinder or spice dedicated coffee grinder and grind into a powder. Add them into your bowl and mix to combine while mashing up the clumps of brown sugar as you mix.

It can be used on Ribs, Brisket, Chicken... whatever.

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