Jess Pryles

Sichuan Pepper Dry Rub

sichuan pepper dry rub salt
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Fragrant five spice mingles with freshly toasted lip-tingling Sichuan peppercorns to create this exotic rub, perfect for beef, pork, duck and game birds.

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Sichuan Pepper Dry Rub

Ingredients

  • 3 tablespoons sichuan peppercorns
  • 1 teaspoon five spice powder
  • 1/2 teaspoon garlic powder
  • 1.25 tablespoons kosher salt

Instructions

  1. Toast the peppercorns in a dry skillet over low heat until fragrant, swirling them in the pan to keep from burning (about 2 minutes).
  2. Allow the peppercorns to cool slightly, then add to a spice grinder or mortar and pestle, along with the five spice, garlic powder and salt. Blitz or crush until a fine powder has formed.

By

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.

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