1 teaspoon black peppercorns

1 teaspoon c.u.min seeds

1 tablespoon fennel seeds

2 tablespoons coriander seeds

1 tablespoon mustard seeds

1 tablespoon kosher salt

1 teaspoon ground cardamom

1 teaspoon grated nutmeg

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ginger powder

1 tablespoon dried marjoram

1 tablespoon smoked paprika

1. In a small saute pan over medium heat, combine the white and black peppercorns, c.u.min, fennel, coriander, and mustard seeds. Stir for 2 to 3 minutes, until fragrant. Turn off the heat.

2. Place in a spice grinder with the rest of the ingredients. Blend until fine.

3. Store in an airtight container for up to 6 months.

Try with: hog, javelina, game birds, turkey, antlered game

Pulled Shoulder Rub

Makes 1 1/2 to 2 cups Good for two shoulders (3 to 5 pounds total) 1/2 cup mola.s.ses

1 cup kosher salt

4 cups water

1 teaspoon c.u.min seeds

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon paprika

1 teaspoon cayenne

1 teaspoon ground allspice

1 tablespoon ground oregano

1 tablespoon mustard powder

1. Combine the mola.s.ses, salt, and water in a plastic brining bag or nonreactive container. Add the shoulders and let sit in the refrigerator for 12 hours.

2. Place c.u.min seeds, fennel seeds, and coriander seeds in a spice grinder and grind until fine. Transfer to a small mixing bowl and combine with the remaining ingredients.

3. Rub the mixture into the meat, until it is evenly coated.

Try with: javelina, hog

Curry Rub

Good for four small birds, two medium birds, or an equivalent amount of meat 2 teaspoons salt