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2000s Recipes + Menus

Beef Spice Rub

Makes about1/2 cup
  • Active time:10 min
  • Start to finish:10 min
June 2009
  • 3 tablespoons cumin seeds
  • 2 tablespoons black peppercorns
  • 1 1/2 tablespoons paprika (not hot)
  • 1 tablespoon kosher salt
  • 1 (2-inch) piece cinnamon stick
  • 2 teaspoons whole allspice
  • 1 teaspoon hot red-pepper flakes
  • equipment:

    an electric coffee/spice grinder
  • Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.
Cooks’ note: Spice rub keeps in a sealed container in a cool, dark place 6 months.
paul grimes