How to Make Your Own Spice Rubs

Get the basics on how to make a customizable spice rub to flavor grilled and roasted meat. The creation will be uniquely your own. Made in larger quantities, it can be an excellent homemade gift.

Difficulty: Moderate

Instructions

Things You'll Need:

• Mortar and pestle, or electric or manual spice grinder (you can also use a coffee grinder), or a pepper grinder (remove peppercorns)
• Airtight jar for storing the rub
• Assorted whole and ground spices
• Kosher salt
• Optional ingredients:
• Light or dark brown sugar
• Grated lemon or orange peel
• Garlic powder
• Dried herbs

1. Choose at least two mild whole spices and one intense whole spice from those listed below. Some are more exotic than others, but you most likely have the suggested quantity of each in your kitchen already. If you will not be adding any ground spices or other flavorings, it is a good idea to add at least one more whole spice from either group.Mild whole spices (use 1/2 to 1 tbs. each): Coriander seed, cumin seed, caraway seed, sesame seedIntense whole spices (use smaller quantities, 1/2 to 1 tsp.): Cloves, peppercorns, small dried red chili peppers, cardamom seeds (peel before use), fennel seed, dill seed, Szechuan peppercorns

2. Combine your chosen whole spices in a small skillet. Heat over medium heat for 1 to 3 minutes, shaking the pan gently every few seconds to keep the spices from burning. They should be fragrant and just starting to change color.

3. Pour the spices into the spice grinder or mortar and pestle. Add 3/4 to 1 1/2 tsp. kosher salt, depending on how much rub you are making. Grind to a coarse powder. If you are using a mortar and pestle, leave the powder in the mortar; otherwise, pour it into a small bowl.

4. Customize your rub. This is where your creativity really takes off. Depending on what type of meat or poultry you are using the rub on, and your own personal flavor preferences, you can add additional ground spices, stirring them into the powder in the bowl (or the mortar). Follow the same principle of milder/more intense spices, using more of the former and less of the latter.Milder ground spices (use up to 1 tsp.): Allspice, cinnamon, paprika, cardamom, curry powderIntense ground spices (use no more than 1/2 tsp.): Mustard, turmeric, ginger, chili powder, cayenneYou may also wish to add 1 or 2 tsp. of one or more of the additional flavorings noted below:For pork or chicken: Brown sugar, grated lemon or orange peelFor beef or lamb: Garlic powder, herbs of your choice

5. Use the rub or store it. To use, prick meat (pork, lamp, beef, poultry) all over, rub the mixture in with your hands and roast or grill as you normally would. Store remainder in the jar.

Tips & Warnings

• Use the more intense spices sparingly. If you are using a mortar and pestle, be sure to wash your hands when you have finished grinding.

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[chefbert]

on 7/29/2008 I am looking for some kind of grinder for spices. Right now I use a coffee grinder but it is slow and sometimes overheats. I have tried a burr grinder but I can't feed things like oregano into it. Any suggestions?
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