From Gourmet
Servings: 1/2 Cup
Prep time: 5 minutes
Cooking time: 5 minutes
Difficulty: Easy
3 TBS cumin seeds
2 TBS black peppercorns
1 1/2 TBS paprika
1 TSB kosher salt
1 2" piece cinnamon stick
2 tsp whole allspice
1 tsp hot red pepper flakes
Toast cumin seeds in a dry small heavy skillet over medium heat, shaking frequently until seeds darken slightly, about two minutes.
Cool, then finely grind along with all the other ingredients.
Note: I have a manual spice grinder and needed to pulverize the cinnamon with mortar and pestle before grinding.
Keeps up to six months when stored in an airtight container in a cool dark cabinet.
This is a very flavorful rub that is great on grilled steaks. No waiting time as with a marinade, just rub some on your Porterhouse or Ribeye and grill.
You’ll need a spice grinder or electric coffee grinder.