Replies to This Discussion

Permalink Reply by Ed "Smokey" Brainard on September 7, 2009 at 10:36am

Go to Google and just type in MEMPHIS DRY RUB. it's fantastic.

Permalink Reply by Sheri Adkins on September 8, 2009 at 8:42am

Thank Raul! I took your advice and will be making the ribs tonight! =) As for the fennel...it is a fairly strong spice but I associate it mainly with being in sweet italian sausage. Will let you know how they turn out!!

Raul Trevino said:

Hi, Sheri. You need to go buy a coffee grinder. You should be able to find one for between $10 & $20. (make sure you only use it for your spices, otherwise you'll get some really funky tasting coffee!). The coffee grinder comes in really handy when making your own custom dry rubs. Coreander or "cilantro" as we call it in Texas is great and we use it traditionally in herb state (fresh), but i know it can be used dry as well. Fennel i'm not as familiar with, other than i associate fennel with black licorice flavor, so i usually stay away. Some people like it. You might try it first without, then grind the fennel and if you like the aroma, it will be easy to blend in. Good luck and let us know how it goes!

Raul

Permalink Reply by Bryan Knox on March 2, 2011 at 3:03pm

I am also a big fan of the electric coffee grinder for turning herbs and spices into powder.

Permalink Reply by Obie Obermark on June 24, 2011 at 11:51am

No need for a separate grinder, just wipe it out thoroughly, then grind and discard several small batches of the new stuff.  There should be no residual flavor left.  Raul is correct, cilantro is coriander weed, but the seed is also commonly used and has been a common spice in Europe for hundreds of years.  (The big white specks in salami are usually coriander.)  It's flavor is milder than the weed and slightly soapy.  It's an excellent "binder" for bringing two flavors together.

You can keep the fennel and it's licorice flavor!