The Culinary Works

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:

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!