Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Provided by Bon Appétit Test Kitchen
Categories Father's Day Backyard BBQ Spice Coriander Cumin Chile Pepper Bon Appétit
Number Of Ingredients 8
Steps:
- Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder.
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