Jimmy the B's Wildcat Barbecue Spice Rub

  This rub tastes better than store-bought brands we’ve tried. The recipe was created in the kitchens of Washington”s Red Sage restaurant.

  To make:10 minutes

  To toast: 2 minutes

  

  3/4 teaspoon cumin seeds, toasted (see Note)

  1/2 teaspoon coriander seeds, toasted (see Note)

  2 1/2 pieces dried chipotle chile peppers, toasted, broken into pieces, seeds removed

  2 teaspoons diced sun-dried tomatoes, not packed in oil (optional)

  2 1/2 teaspoons sugar

  1 teaspoon salt

  1/2 teaspoon powdered mustard

  1/4 teaspoon black peppercorns

  

  Place all the ingredients in a food processor or spice grinder and pulse until the spices are well blended. (Remove the large pieces of sun-dried tomatoes, if using.) Store in an airtight container for up to 3 weeks.

  Note: To toast the cumin and coriander seeds, place a small skillet over medium heat. Add the seeds (do this in separate batches) and toast, shaking the pan occasionally, until the spices are fragrant, 2 to 4 minutes. Transfer to a heat-proof bowl and cool completely.

  To toast the dried chile peppers, place them in a dry skillet over moderate heat for 1 to 2 minutes, watching carefully so they don’t burn.

  Makes about 1/4 cup.

  Per 1 1/2 teaspoon serving: 13 calories, 0 g protein, 3 g carbohydrates, 0g fat, 0 mg cholesterol, 0 g saturated fat, 298 mg sodium, 0 g fiber.