Barbecue Dry Rub

• 1 tablespoon black peppercorns
• 1 tablespoon coriander seed
• 1/2 teaspoon whole cloves
• 1 teaspoon brown mustard seeds
• 2 tablespoons sweet paprika
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon dry mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

1. Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
2. Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
3. Store in an airtight container.
4. To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
5. Can coat and leave refrigerated up to 24 hours in advance.

black peppercorns, coriander seed, whole cloves, brown mustard seeds, sweet paprika, chili powder, brown sugar, mustard, oregano, thyme, cayenne pepper, garlic powder, onion powder

Taken from www.food.com/recipe/barbecue-dry-rub-29676 (may not work)