Dry Spice Rub


Makes about 120 g, about 1 cup / ¼ Liter in volume.


Lightly toast in oven until it almost starts to smoke:

         10 g/1 Tablespoon Black pepper corns, whole

         10 g/1 Tablespoon White pepper corns, whole

         10 g/1 Tablespoon Cumin seeds, whole

         2 g/1 Teaspoon Mustard seeds, whole

         10 g/1 Tablespoon Celery seeds, whole

         2 g/1 Tablespoon Oregano 


Combine and grind in spice grinder:

         Toasted spices

         15 g/1 ½  Tablespoon Kosher salt, coarse


Combine in bowl then put in storage container:

         Ground spices

         4 g/2 Teaspoons Cayenne pepper 

         15 g/2 Tablespoons Chili powder 

         10/g/1 Tablespoon Garlic powder 

         30 g/4 Tablespoons Paprika, sweet


Optional, although I keep it out for diabetic guests and coat meat with molasses before rubbing when I want the sweetness:

         10 g/1 Tablespoon Sugar

         10/g1 Tablespoon Brown sugar




Baby back ribs - grill @ 225F/107C for 1 ¼  hours. Especially if using a rotisserie, bring up the heat at the end to get nice, crisp skin.