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OMFGBBQ
03-31-2012, 06:22 PM
Just wondering whether or not when making your own rubs, do you leave the spices in their natural form ( just mix together) or run them through a spice mill ? If ground, has anyone noticed whether or not it helps/hurts the final product ? Thanks.

expatpig
03-31-2012, 06:32 PM
I just leave mine, I suppose that if you ground them further you would get more coverage, it would be like the difference between course, and fine ground pepper.

thirdeye
03-31-2012, 06:38 PM
Things like peppercorns, mustard seeds and bay leaf are a little large to leave in natural form.... Heheheeeee.

Actually the coarsest rub I make is a Montreal Steak style rub, and yes I do grind it.

Montreal Steak Rub A coarse rub suited for beef, but also good on pork, chicken and potatoes.

Ingredients:
3T coriander seeds
3T black peppercorns
4T dried bell pepper (mix green & red bell pepper)
2T onion flakes
2T garlic flakes
2T sea salt
1T caraway seeds
2T dill seeds
1T dried thyme
1t dried lemon peel

Combine all ingredients and grind in a coffee grinder.

frohe
03-31-2012, 09:59 PM
Just wondering whether or not when making your own rubs, do you leave the spices in their natural form ( just mix together) or run them through a spice mill ? If ground, has anyone noticed whether or not it helps/hurts the final product ? Thanks.

Many spices don't release their natural oils unless they've been pulverized say in a mortar and pestile. It don't take that much time to do it neither.

landarc
04-01-2012, 01:03 AM
I grind black pepper and other whole spices, texture depends on spice. I prefer medium grind for pepper, fine grind for things that are more woody or harder.

Drh7003
04-01-2012, 09:28 AM
Whenever I use corriander I toast it first, then grind it...MMMmmm