Barbecue dry rub spice blend

This is a general spice blend for barbecue meat and vegetables. It has no particular origin which is great if you’re trying not to offend visitors from any particular region.

The sumac is tangy and reminiscent of lemon, so it goes well with fish and chicken. Make sure the grind is extremely fine, because sumac has an odd texture if not ground fine enough. For a modernist version, sieve through a lab sieve with a very fine particle grade after grinding.

Time

20 minutes total: 5 minutes attended, 15 minutes unattended

Storage notes

keeps for several months in an air-tight container out of direct sunlight 

Difficulty

very easy 

Special requirements

spice grinder 

Yield

20 g (servings 2 4)

Ingredients
Weight
Volume
Procedure
A
Cumin seeds
1.1 g
Black peppercorns
0.8 g
8 dash
1
Pre-heat oven to 170°C / 338°F.
2
Roast whole spices in an oven-safe non-stick pan until lightly colored and aromatic, about 10–15 minutes. Agitate the pan every 3 minutes and check the spices are not burning.
3
Transfer to spice grounder.
B
Chili powder
0.7 g
Sumac powder
2.1 g
Cinnamon
2.6 g
1 tsp
Paprika, mild
6.9 g
3 tsp
Turmeric, ground
6.6 g
3 tsp
4
Add to grinder.
5
Grind to fine powder.

Type spice blend

Author

Yield

g

Servings

Serving size 510 g

Serve

Per
serve
Energy (kcal)30.7
Energy (kJ)128.4
Protein (g)1.1
Fat (g)1
Carbs (g)3.1
Sugars (g)0.6
Fiber (g)3.1
Sodium (mg)11.2
Cholesterol (mg)0

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