Toasted Cumin And Black Pepper Rub Recipes

SPICE RUB

Steps:

• Add the ancho chile powder, cumin, coriander, garlic powder, onion powder, salt, cayenne and black pepper to a medium bowl and slowly whisk until thoroughly combined. Scoop the blended mixture into a jar and top with a tight-fitting lid. The spice rub will keep at room temperature in a dark place (like your cabinet) for up to 1 year.

TOASTED CUMIN AND BLACK PEPPER RUB

Steps:

• Place all ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant.
• Transfer to a spice grinder and pulse until smooth.
• Keep in an airtight container.

CLASSIC BBQ RUB

Steps:

• Combine paprika, salt, sugar, brown sugar, cumin, chile powder, black pepper, cayenne, onion powder, garlic powder, celery salt, and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
• Extra rub can be stored in an airtight container for up to six months.

CHILI-CUMIN RUB RECIPE - (4.1/5)

Steps:

• Combine seasonings. Coat meat evenly with the rub. Refrigerate 30 minutes or up to three hours for stronger flavor. Seasoning mixture may be used for pork, chicken or beef. This recipe yields about 2 3/4 tablespoons.

TOASTED CUMIN AND BLACK PEPPER RUB

Steps:

• 1. Place all the ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant. Transfer to a spice grinder and pulse until smooth.
• 2. Serving suggestions: Rub on meats before grilling. This is especially good on rack of lamb.
• 3. Storage: Keeps well in an airtight container for months.
• 4. Variation: Add a little dried chipotle chile powder to the rub to add smokiness and heat.

CUMIN CRUST RUB

Steps:

• In a small, dry frying pan over low heat, toast the cumin, stirring often, until aromatic, about 30 seconds. Pour onto a plate and let cool.
• In a small container with a tight-fitting lid, stir together the cumin, paprika, sugar, coriander, cayenne pepper, and 1/2 teaspoon black pepper. Cover and shake vigorously to mix. Use right away, or store in a cool, dark place for up to 1 month.

BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN

Steps:

• Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
• Preheat oven to 350°F with rack in middle.
• Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
• Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
• Cut off string and slice beef. Serve warm or at room temperature.

ALL-PURPOSE CALIFORNIA BEEF RUB

Steps:

• Combine all ingredients and store in an airtight container.