TOASTED CUMIN AND BLACK PEPPER RUB
The hearty flavor of this rub is reminiscent of the aromas that pervade the open-air markets of Central America. From Rubs Marinades and Glazes by Mark Miller and Mark Kiffin.
Provided by Vicki Butts (lazyme)
Categories Rubs
Time 15m
Number Of Ingredients 5
Steps:
- 1. Place all the ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant. Transfer to a spice grinder and pulse until smooth.
- 2. Serving suggestions: Rub on meats before grilling. This is especially good on rack of lamb.
- 3. Storage: Keeps well in an airtight container for months.
- 4. Variation: Add a little dried chipotle chile powder to the rub to add smokiness and heat.
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