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Unread 09-20-2013, 09:27 AM   #11
57borntorun
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Default I posted this on another thread.

Along with the normal rub ingredients(minus sugar which I blend to order depending on application) I grind anise, fennel, star anise, coriander, allspice, a couple of clove pods and smoked paprika for my universal rub mix.It works for me in roasting, blackening and anywhere a rub is called for.I was able to get the recipe from Paul Prudhomme`s Sous chef back in the early 80`s when I was a young cook.Like anything in cooking adjustments have to be made depending on the quality and age of the seeds and spices.
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