I cooked some pork tenderloins and roasted potatoes (as taught to be my surrogate Irish mother Sheila Coote, when I studied in Dublin) for Anna and her family on Wednesday. I was out of the spice rub I usually use for roasted meats so I had to mix up a new batch. For the first time I have written down my list of ingredients and am now prepared to share it with the world. This recipe makes about 2 and 1/2 cups so it should hold you for a while. Make some up the next time you feel the urge to grill. You won’t regret it.
Frank’s 14 Spice Dry Rub
6 T Paprika
4 T Onion Powder
4 T Garlic Powder, Granulated if available
1and ½ T Sweet, Smoked Paprika
1 and ½ T Dry Mustard
1 and ½ T Cane Sugar, light Vanilla is possible
4 T Salt
2 T Cayenne Pepper
2 T Dried Oregano
2 T Dried Thyme
2 T Finely Ground Espresso
1 T Ground Black Pepper
3 T Freshly Toasted and Ground Coriander Seeds
2 T Freshly Toasted and Ground Cumin Seeds
NOTE: Skimp on the vanilla sugar, skimp on the granulated garlic, cut all the corners you want but there is nothing like the taste of Coriander and Cumin seeds that you have roasted briefly in a hot skillet (dry, no oil) until they are fragrant and then ground them. It absolutely makes the rub. Seriously, if you are going to use the store bought, pre-ground versions, don’t even bother. You might as well just anoint your meat with Tony’s and call it a day. And yes, I did just talk bad about Tony’s.