Mustard Seed Dry Rub

Here is the recipe using mustard, coriander, arugula and radish Seed!

Try It!

This robust dry rub combines the pungent flavors of mustard, arugula, radish and coriander seeds for a bold seasoning blend to enliven any grilled or roasted meats.

Ingredients

• 2 tablespoons yellow mustard seeds
• 1 tablespoon arugula seeds
• 1 tablespoon radish seeds
• 2 teaspoons coriander seeds
• 2 tablespoons coarse kosher salt
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)

Instructions

1. In a dry skillet over medium heat, toast the mustard seeds, arugula seeds, radish seeds and coriander seeds for 1-2 minutes until fragrant, shaking frequently. Let cool completely.
2. Transfer the toasted seeds to a spice grinder or mortar and pestle. Grind into a coarse powder.
3. In a small bowl, mix together the ground seed mixture with the salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder and cayenne (if using).
4. For storage, transfer the rub to an airtight container or jar. Firmly pack it down and cover with a tight-fitting lid to remove any air pockets.
5. To extend shelf-life, you can add a moisture absorber packet or layer of rice at the bottom of the container.
6. Store in a cool, dark place and the rub will keep its potent flavor for 6-8 months.

To Use

1. Pat the meat dry and coat evenly with a generous layer of the rub, gently pressing to adhere.
2. Let the rubbed meat rest for 30-60 minutes before cooking to allow flavors to penetrate.
3. Grill, roast or smoke the meat as desired.

This mustard seed rub has a bold, earthy flavor from the blend of nutty, spicy seeds. Coriander lends a citrusy, lemony note. Use it to crust beef, pork, lamb or game for a Father’s Day grilling feast! Adjust amount based on desired heat level.