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–+ servings
Adam Perry Lang mixes up a combination of spices that are in a small jar with a gold lid; they are wonderful to use when grilling meat.
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Adam Perry Lang Spice Rub

A fabulous blend of herbs and spices makes a delicious spice rub for meat.
Course Meats
Cuisine American
Keyword adam perry lang, beef, chicken, pork, spice rub
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 48 Servings
Calories 2kcal
Author Barb

Ingredients

  • 1 teaspoon Chile Flakes
  • 1 teaspoon Cardamon
  • 1 teaspoon Dried Ginger
  • 1 tablespoon Coriander Seeds
  • 1 tablespoon Cumin Seeds
  • 1 tablespoon Dried Mint Leaves
  • 1 tablespoon Black Peppercorns
  • 1 cup Kosher Salt

Instructions

  • Lightly toast first six spices (chile flakes through ginger) in a pan over medium heat until fragrant. Grind through finest setting on spice mill or pulse lightly in a coffee grinder until fine; set aside.
  • Lightly toast black peppercorns in a pan over medium heat and pound in mortar and pestle until cracked and coarse. Mix into the spice blend and set aside.
  • Combine all ingredients with salt; working in with fingers.
  • Seal in air tight container.

Notes

I used my coffee grinder to make the mix at home which taught me a lesson. I'll be buying a spice grinder. Cleaning out the coffee grinder before grinding the spices and then again after grinding them was a hassle; I'll be doing this enough it seems worth the investment.
If you don't have a mortar and pestle, put the peppercorns into a plastic bag, cover the bag with a cloth and roll the seeds with a rolling pin or hit with a meat mallet until the pepper is small enough,

Nutrition

Serving: 1Serving | Calories: 2kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 2359mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg