3 minutes
A versatile spice blend that adds a smoky-sweet BBQ flavor to meats, vegetables, and more.
Whole White Peppercorns
teaspoons
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
pinches
1. Grind White Peppercorns
Take 1 teaspoon of whole white peppercorns and grind them to a fine powder using a mortar and pestle. This fresh grinding releases the peppercorns' essential oils, enhancing their flavor.
2. Combine Ingredients
Combine the ground white peppercorns with 2 tablespoons of sweet paprika, 2 tablespoons of smoked paprika, 1 tablespoon of raw cane sugar, 2 teaspoons of fine sea salt, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and a pinch of cayenne pepper in the same mortar. Grind these together until you have a uniform mixture.
3. Toast the Spice Mixture
Heat a large skillet over medium heat and add the spice mixture to the skillet. Toast the spices for about 1 minute, stirring constantly. You'll know it's ready when the spices become fragrant, which means their essential oils have been released, enhancing the blend's flavor.
4. Cool and Store
After toasting, transfer the spice mixture to a bowl and let it cool completely. Once cooled, store your Smoky-Sweet BBQ Spice Blend in an airtight container. This blend will stay fresh for up to 2 weeks.
Before grinding, toast spices like cumin, coriander, or mustard seeds in a dry skillet until fragrant to deepen the flavors.
Use fresh spices, preferably ground from whole, and purchase in small quantities for the best flavor.
Choose high-quality smoked paprika, like Spanish pimentón, and select the heat level that suits your preference.
Keep your spice blend in an airtight container away from light and heat to preserve flavors.
Consider a blend of sugars like brown sugar, honey powder, or maple sugar to add complexity and avoid clumping.
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