As the years have gone by we have devoloped from summer barbequing to year round. It is an easy, simple way of cooking and so so delicious .The beauty about a dry rub is that it requires virtually no marinating . My suggestion is to Smear olive oil on the clean dry meat or poultry and coat in the dry rub. Allow meat to rest, refridgerated for 15 minutes on a rack and 15 minutes at room temperature, viola you are ready for the grill.
1/2 teaspoon dry sage
1 teaspoon dry Rosemary
2 tablespoons fennel seeds
11/2 tablespoons Cumin seeds
11/2 tablespoons coriander seeds
2 dry red chili peppers(optional)
1 teaspoon ground cinnamon
2 teaspoons dry mustard
1.2 teaspoon black pepper corns
2 tablespoons brown sugar (light or dark)
Toast the cumin, fennel seed Coriander seeds, pepper corns, and chili pods, in a skillet till fragrant. COOL TO ROOM TEMPERATURE. Gring finely adding the dry rosemary and sage. Finely add the brown sugar.
Place in an air tight container and refridgerate. Use as needed.
Please note the rub does not contain any salt. Please season your meat with salt at your own taste level.
Filed under: Vegetarian | Tagged: easy, grill, Rub, Vegetarian
