Beef Spiced Rub - prepared by Chef Ed Camenzend, Hamilton Hy-Vee
** can also use for lamb
makes about 1/4 cup
• 1T Black Peppercorns
• 1T White Peppercorns
• 1 1/2 tsp. Coriander
• 1 1/2 tsp. Cumin
•1/2 tsp. Hot Red Pepper Flakes
• 1/2 tsp. Ground Cinnamon
optional -- toast first 4 ingredients in a small skillet on medium heat for 3-5 minutes. Be careful not to burn -- and allow them to cool. When cool, grind them in spice grinder or old coffee mill along with other two ingredients.
Put spice rub on desired meat and cook according to your liking.
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