Barbecue Dry Rub - cooking recipe

Ingredients

1 tablespoon black peppercorns
1 tablespoon coriander seed
1/2 teaspoon whole cloves
1 teaspoon brown mustard seeds
2 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preparation

Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
Store in an airtight container.
To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
Can coat and leave refrigerated up to 24 hours in advance.