Dry Rub Marinade
By: Tania Lopez
Published: Monday, July 12, 2010 - 4:53pm

Ingredients




1 tablespoon cumin seeds
1/2 tablespoon salt
2 teaspoons pepper
2 teaspoons coriander powder
1 tablespoon paprika
1/2 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon cayenne pepper or pepper flakes
1/2 cup dark brown sugar

Preparation

1 In a dry saucepan, toast the cumin seeds until fragrant but not burned. 2 Add toasted cumin seeds and salt to a mortar and pestle or coffee grinder and grind until powdery. Transfer to a small bowl or a food storage bag. 3 Add rest of ingredients.

About


This is one of my favorite dry rubs for beef or pork ribs, but it works great on chicken.  The amounts can be adjusted or even omitted to suite your taste.  I sometimes add a little more or less sugar and will sometimes use powdered cumin if I don't have seeds.  Depending on how much sugar you use it will caramelize and melt if you cook your ribs in the oven, but you must cover with tin foil so the rub doesn't dry out too much.