October 1st, 2007

South of the Border BBQ Spice

From Karissa in Washington
South of the Border BBQ Spice
Makes enough for 8 steaks

1 tsp. Black Peppercorns
1 tsp. Cumin Seeds
1/4 tsp. Allspice Berries
1 tsp. Dried Thyme
1/2 tsp. Cayenne
1 tsp. Paprika
1 tsp. Chili Powder
1 tsp. Mustard Powder
1 tsp. Salt
2 tsp. Brown Sugar

Grind the peppercorns, cumin and allspice
in a spice mill or with mortar and pestle.
Place all other ingredients in a bowl and
combine ground spices with them.  Dredge
steaks with rub, refrigerate for 3 hours
before grilling.  Store remainder of rub
in airtight container in refrigerator for
up to 2 weeks.