It is a Mexican rub that, according to the cookbook, is ok on all types of meat. I decided to put the rub on the shrimp and the beef – turned out very well. The cumin adds a great flavor without the heat, and the coriander adds that something special that leaves one wondering – what is that?
Served with a salad, green beans, and roasted potatoes, dinner was great! I just love sharing meals with my family. There is nothing better, except maybe family and friends.
Mexican Rub – from Weber Grilling Cookbook
Makes about ¼ cup
1 tbsp ground cumin
1 tbsp brown sugar
2 tsp kosher salt
1 tsp pasilla or chili powder
1 tsp ground coriander
1 tsp dried oregano
Mix together and rub onto red meat, pork, poultry, seafood, or vegetables. Grill how you want.
See ya soon! Thawing meat for meatloaf and getting ready for chicken bouillabaisse.