Basic Dry Rub for Chicken Fish or Pork

Being half Irish I understood why my Irish friend Rory, asked for a dry rub recipe. Not that Irish food is bad, but I have never heard it called spicy, or particularly flavorful for that matter. So here is a really basic, simple and delicious spice rub that works not just on chicken, but on fish and pork as well. For those on the Emerald Isle, don't worry its not spicy with heat, but rather delicious with flavor. The measurements don't matter as long as the ratio stays relative.

So start with equal parts of coriander seed and fennel seed, and half part cumin seed.

In skillet over high heat toast the seeds until they just start to become fragrant, releasing their essential oils. Be careful not to over toast the seeds, by over toast I mean don't burn them, they should become fragrant in a minute or two.

Place the toasted spices in a spice grinder, aka a coffee grinder, just make sure you don't grind your coffee in it, unless you like a little cumin in your coffee.

Grind into a powder and place into a bowl.

Measure out the same amount of kosher salt as the coriander seed, and half an amount of each granulated garlic and granulated onion. Then place in the bowl with the ground spices.

Mix all of the ingredients until evenly distributed. This dry rub is the perfect flavor enhancer for chicken, pork and most fish, and will keep for 3 months in a tightly sealed container. Coming soon a recipe using this rub on chicken.