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Eating the Enemy: Arizona and Thursday Night Open Thread

Jimmy the B's Wildcat Barbecue Spice Rub

The Washington Post, January 11, 2006
  • Cuisine: American
  • Course: Condiment
  • Features: Healthy, Fast



This rub tastes better than store-bought brands we've tried. Use it with BBQ Quesadillas With Jay's Quick and Easy Barbecue Sauce.


Makes about 1/4 cup


  • 3/4 teaspoon cumin seeds, toasted*
  • 1/2 teaspoon coriander seeds, toasted*
  • 2 1/2 pieces dried chipotle peppers, toasted*, broken into pieces, seeds removed
  • 2 teaspoons diced sun-dried tomatoes, not packed in oil (optional)
  • 2 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon powdered mustard
  • 1/4 teaspoon black peppercorns



Place all the ingredients in a food processor or spice grinder and pulse until the spices are well blended. (Remove the large pieces of sun-dried tomatoes, if using.) Store in an airtight container for up to 3 weeks.

To toast the cumin and coriander seeds:

*Note: To toast the cumin and coriander seeds, place a small skillet over medium heat. Add the seeds (do this in separate batches) and toast, shaking the pan occasionally, until the spices are fragrant, 2 to 4 minutes. Transfer to a heatproof bowl and cool completely. To toast the dried chili peppers, place them in a dry skillet over moderate heat for 1 to 2 minutes, watching carefully so they don't burn.


Probably better than eating actual wildcat.  You don't know where it's been!  Anyway, use this as your open thread for tonight's Rutgers/South Florida game.  Go Scarlet Knights!