Name: Basic Spice Rub for Beef and Lamb
Total time: 10 min
Ingredients: 1 tablespoon black peppercorns; 1 tablespoon white peppercorns; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons cumin seeds; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground cinnamon

Why This Recipe Works

For the best results with our spice rub recipe, we found that we had to sprinkle the mixture over the food and then gently massage in the seasonings to make sure they would adhere. One tablespoon of rub per portion of meat was about right. Although rubs can be applied right before cooking, we discovered that a little more time allows the flavor of the spices to penetrate more deeply into the food.

Before You Begin

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).

Instructions

Toast black and white peppercorns, coriander, and cumin. Grind toasted spice mixture, pepper flakes, and cinnamon to fine powder.