Name: Dry Rub
Yield: Makes about 2/3 cup
Ingredients: 2 teaspoons black peppercorns; 2 teaspoons yellow mustard seeds; 1 teaspoon cumin seeds; 3 tablespoons paprika; 2 tablespoons brown sugar; 2 teaspoons kosher salt; 1 teaspoon celery seeds; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper

Dry RubZach Desart

There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long.

Recipe information

Yield
Makes about 2/3 cup

Ingredients

2 teaspoons black peppercorns

2 teaspoons yellow mustard seeds

1 teaspoon cumin seeds

3 tablespoons paprika

2 tablespoons brown sugar

2 teaspoons kosher salt

1 teaspoon celery seeds

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Preparation

Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD: Store in an airtight container for up to 3 months.