Spicy BBQ Dry Rub

A good rub adds great flavor and texture to meats. I like this rub because it has a good combination of sweet and heat and can be used on beef, chicken, pork, or lamb. Feel free to adjust the heat by adding 1/2 teaspoon more cayenne pepper for an even spicier rub. 

Makes 3/4 cup


1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
8 tablespoons brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon ground cloves

In a dry skillet over medium-low heat, toast the cumin seeds and coriander seeds until lightly browned and fragrant, 2 to 4 minutes. Remove from the heat grind in spice grinder. Place in a medium bowl and add the remaining spices; mix well. Rub will last one month in a tightly sealed container.