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Bon Appétit

Dry Rub

By The Bon Appétit Test Kitchen

2.5

(2)

Image may contain Powder and Spice
Dry RubZach Desart

There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long.

Recipe information

  • Yield

    Makes about 2/3 cup

Ingredients

2 teaspoons black peppercorns
2 teaspoons yellow mustard seeds
1 teaspoon cumin seeds
3 tablespoons paprika
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Preparation

  1. Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD: Store in an airtight container for up to 3 months.

TagsPaprikaHerbs & SpicesNut FreeGluten FreeDairy FreeQuickEasyMake AheadBon Appétit
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