How to Grind Whole Spices for Dry Rubs
Pre-ground spices lose their intensity within weeks of being processed. Grinding your own spices right before mixing a rub ensures the aromatics are sharp, oily, and potent enough to stand up to long cooking times.
Freshness is the goal
Avoid using your spice grinder for coffee, as the residual oils will cross-contaminate. Always toast in small batches to prevent burning.
- heavy-bottomed stainless steel skillet
- spice grinder or mortar and pestle
- fine-mesh sieve
What goes in.
- 2 tbspwhole cumin seeds
- 1 tbspwhole black peppercorns
- 1 tbspwhole coriander seeds
- 1 tspwhole mustard seeds
Wake up the oils
Toast until the spices darken slightly and your kitchen fills with a heavy, distinct scent. Pull them off the heat the moment they release their aroma; any longer and they turn bitter.
The method.
Toast the spices
Place spices in a cold pan. Turn heat to medium. Move them constantly with a wooden spoon for 3 to 5 minutes.
Cool briefly
Dump the toasted spices onto a cool plate immediately so they stop cooking. Let them sit for two minutes.
Grind
Pulse in a grinder in short bursts or pound in a mortar until the mix is the texture of coarse sand. Do not turn it into a fine powder.
Sift
Pass the mixture through a fine-mesh sieve to catch any stubborn, uncrushed hulls. Discard or regrind the leftovers.
When it doesn't go to plan.
If using a mortar and pestle, add a pinch of kosher salt to act as an abrasive against the spice hulls.
Store ground rubs in a small, airtight glass jar away from direct light.
If your spice grinder smells like previous batches, grind a small handful of plain white rice to absorb the old oils.
The ones that keep coming up.
Can I grind pre-ground spices instead?
There is no benefit to re-grinding pre-ground spices. You lose the volatile oils that provide the main flavor profile.
How do I know if I've burned them?
If they smell acrid or look black rather than toasted brown, they are scorched. They will impart a charcoal bitterness to your meat and should be discarded.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe