Fragrant five spice mingles with freshly toasted lip-tingling Sichuan peppercorns to create this exotic rub, perfect for beef, pork, duck and game birds.
Sichuan Pepper Dry Rub
3 tablespoons sichuan peppercorns
1 teaspoon five spice powder
1/2 teaspoon garlic powder
1.25 tablespoons kosher salt
- Toast the peppercorns in a dry skillet over low heat until fragrant, swirling them in the pan to keep from burning (about 2 minutes).
- 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.