Recipe:

• 2 Tsp. Kosher salt.
• 2 Tsp. Cumin seed – toasted then ground (if from whole spice).
• 2 Tsp. Fennel seed – toasted then ground (if from whole spice).
• 2 Tsp. Coriander seed – toasted then ground (if from whole spice).
• 2 Tbsp. Chili powder.
• 2 Tbsp. Onion powder.
• 2 Tbsp. Paprika – I used sweet.
• 2 Tbsp. Medium brown sugar. – Dark or light could be substituted.
• 2 Tbsp. Mustard powder.

In a dry pan add your cumin seed, fennel seed, and coriander seed over medium low heat. Shaking the pan occasionally until spices are hot and you can smell them. Allow them to cool and then add them to a spice grinder and pulse until they are a semi fine powder (some small chunks may remain). Add to a container with a tight seal able lid. Add remaining spices. Shake until well combined. When ready to use, apply liberally to the meat and rub it into the flesh all over. Allow meat to rest in spices before cooking a minimum of 20 minutes and up to overnight.
*Makes enough for about 2 slabs of ribs, or a few chickens whole or in part.