Southern Dry Rub For BBQ

Makes 1 1/2 cup

1/4 cup {25 g}

cumin seeds

1/4 cup {50 g}

packed light brown sugar

1/2 cup {0.0 g}

sweet paprika

1/4 cup {31 g}

chili powder

2 TBL {17 g}

ground red pepper

1 tsp {1.7 g}

ground mace

1 TBL {8.9 g}

salt

2 TBL {31 g}

cracked peppercorn

Spread cumin seeds in a small dry skillet over medium heat and toast, shaking pan often to prevent burning until fragrant, 2-3 minutes.

Remove from heat, let cool to room temperature, and grind to a fine powder in a spice grinder, coffee grinder, blender, or mortar & pestle.

Transfer to small bowl and add the rest of the ingredients.

Stir together well.

This rub will stay potent, covered and kept in a cool dry place for up to 6 weeks.