This big-flavored spice blend is guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buffalo, or pork. This recipe yields about 2 1/2 cups of the spice rub, which is a great quantity to divide and package for gift giving.
Makes about 2 1/2 cups of rub, enough to fill three (5- to 6-ounce) spice jars
1/2 cup kosher or sea salt
1/2 cup packed dark brown sugar
1/3 cup ground cumin
1/4 cup coarsely ground black pepper
1/4 cup sweet paprika
1/4 cup dried thyme, crushed
1/4 cup chili powder
2 tablespoons ground coriander
4 teaspoons ground cinnamon
Prep Time: 20 minutes
Medium Bowl, Measuring Cups and Spoons, Wooden Spoon, Three Spice Jars or Tins
In a medium bowl, combine the salt, sugar, cumin, pepper, paprika, thyme, chili powder, coriander, and cinnamon. Stir well to blend.
Divide into 3/4-cup portions and transfer to jars or tins with tight-fitting lids.
Store the spice rub away from heat and light for up to 4 months.
Tie each jar or tin with raffia or ribbon and attach a recipe card. To turn this into a gift basket, consider including some smoking chips, alder planks, or decorative metal grilling skewers. To make the gift a bit more elaborate, include a set of grill tools, a grill basket, or even long grill mitts.
Grilled Pork Tenderloin with Backyard BBQ Rub
Prepare a medium-hot fire in a charcoal or gas grill. Remove 2 pork tenderloins from the refrigerator 30 minutes before grilling. Place on a rimmed baking sheet. Rub on all sides with olive oil and then rub each tenderloin with 2 T. of the rub. Grill, turning to sear all sides, until the pork is cooked through, slightly pink at the center, and registers 145°F on an instant-read thermometer, about 10 minutes. Let it rest for 5 minutes, slice, and serve.