Baltimore-Style Rub

Baltimore-Style Rub

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I always make my own rubs for meats, fish, and vegetables. Sprinkle this rub on fish, shellfish, chicken, pork, and vegetables.

  • 4 Tablespoons Celery Seeds
  • 4 Tablespoons Mustard Seeds
  • 3 Tablespoons Paprika
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Pepper
  • 1 Teaspoon Crushed Red Pepper
  • 1 Teaspoon Ground Ginger
  • 2 Bay Leaves
  1. In spice grinder combine celery seeds, mustard seeds, paprika, kosher salt, pepper, red pepper, ginger, and bay leaves. Pulse until finely ground. Transfer to small-size bowl or airtight container. Rub can be stored in airtight container for up to 3 months.
  2. Makes About 2/3 Cup
  3. Prep Time: 15 Minutes Cook Time: 0 Minutes Total Time: 15 Minutes
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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