A few days back, I was preparing a spice cure for a new batch of Bresaola, a spice cured beef similar in preparation to Prosciutto. As I was mixing the spices, I realized that the cure mixture would have a great BBQ rub. The mix has some nice earthy and spicy flavor to it that would match well with beef or pork. Just blend everything together in a large bowl and sprinkle on before you start cooking.
Here is the basic mix:
|
1/2
|
cup
|
Salt |
|
1 1/2
|
tsp
|
white pepper |
|
1 1/2
|
tsp
|
ground ginger |
|
3
|
tsp
|
paprika |
|
3/4
|
tsp
|
ground cumin |
|
1
|
tsp
|
whole cumin |
|
3/4
|
tsp
|
cayenne pepper powder |
Here are some ideas for variations on this mix.
- If you want to cut down on the salt, substitute brown or white sugar for half the salt.
- If you are not a fan of cumin, substitute celery salt for the ground cumin and celery seed for the whole cumin.
- To us this mixture as a brine, add 1 cup of sugar (brown or white). In a large container, add a gallon of room temperature water to the spice mix and stir until mixed. Chill the brine before using.
Enjoy!
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