Spice Rub

2:19 am on 18 September 2009

Pork chops and tenderloins benefit from assertive seasonings, especially when they will be grilled or BBQed and there is no opportunity to capture the juices to make a pan sauce. This spice rub is also suited to chicken and even firm fleshed fish like groper or blue nose.

Because this rub contains sugar you will need to turn the pork often to keep the sugar from burning

Ingredients

  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • ¾ tspn ground cinnamon
  • 1 ½ tspn dry mustard
  • 1 ½ tspn brown sugar

Method

Toast seeds in small thick bottom pan over medium heat. Shaking pan occasionally to prevent burning, until first wisps of smoke appear, 3 to 5 minutes

Cool to room temperature, mix remaining ingredients and grind to powder in spice grinder. Rub mixture over oiled and seasoned pork before grilling.

From Jesse Mulligan, 1–4pm

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