anyone use coriander as part of a rub on pork butts?

[gbsorenson]

I planted some cilantro in my herb garden this year and now it is going to seed so I have a lot of coriander seeds. I am smoking 4 pork butts right now for a party I have coming up, the first two are already almost done but I just lathered up the other two with Carolina Treet to put in the smoker in the morning. I picked a bunch of the coriander seed, they are still green but I'm thinking about sprinkling the last two with the whole seeds and see how it turns out. I love the flavor of cilantro, we always make soft shell taco's out of our leftover pulled pork. Anyone tried this?
On another note I think I need to get a spice grinder so I can toast and grind my own spices!

[Ka Honu]

The coriander seeds will also come in handy when you start making pastrami.

[Habanero Smoker]

I love coriander and dislike cilantro. I don't know how two totally different flavors can come form the same plant.

I often use coriander in my spare rib rub, so it should work just fine on  a butt. I like to work with whole coriander seeds, toast them, then coarsely grind them. As a guideline I use 2 - 3 teaspoons of whole coriander seed for a recipe that makes about 3/4 cups of rub. But it is trial and error, and based on the other ingredients of the rub. Just note, if you choose to finely grind the corriander, the flavor will be more intense, so you may want to use less if you finely grind it.

For example if I were to use the "The Renowned Mr. Brown", I would add 2 - 3 teaspoons of whole coriander seed, coarsely ground.

The Renowned Mr. Brown

•1/4 cup Black Pepper, fresh cracked
•1/4 cup Paprika
•1 /4 cup Turbinado Sugar or Brown Sugar
•2 Tbsp. Salt, Kosher
•2 tsp. Mustard, dry
•1 tsp. Cayenne pepper
•2 - 3 tsp. Whole Coriander Seed, coarsely ground