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Old 03-31-2012, 06:22 PM   #1
OMFGBBQ
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Default Rub texture question

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.
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Old 03-31-2012, 06:32 PM   #2
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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.
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Old 03-31-2012, 06:38 PM   #3
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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.
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Old 03-31-2012, 09:59 PM   #4
frohe
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Quote:
Originally Posted by OMFGBBQ View Post
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.
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Old 04-01-2012, 01:03 AM   #5
landarc
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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.
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Old 04-01-2012, 09:28 AM   #6
Drh7003
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Whenever I use corriander I toast it first, then grind it...MMMmmm
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