You’ll need a good spice grinder. I use the KitchenAid BCG111OB Blade Coffee Grinder, but you can use any grinder you prefer. Also, we use a micro scale to measure the spices so we get a reliable consistent amount for the right flavor mix. You can obviously use whatever scale you want, but some of the ones out there don’t do small amounts well. We use the American Weigh Digital Scale. It’s inexpensive, comes with a calibration weight and works very well on small amounts.
Odd as it may seem, there’s an order to the way we grind these spices. First, we start out with the Tellicherry Peppercorns. Put 1-1/2 ounces of these in the grinder and grind to a coarse consistency. This a rub, so pulse it 4 times, remove the cannister, shake well, then repeat. After a couple rounds it should look something like the photo.
Next comes the Lampong peppercorns. These look a lot like the Tellicherry, but they lend a nice different flavor profile to the rub. Grind these the same way you ground the Tellicherrys.
Now grind the Sichuan and just smell that awesome aroma. This really makes the rub special. It should be ground the same way as the first 2 peppers.
The green peppercorns come next. They’re a bit milder than the blacks, and help fill out the peppery goodness of the rub. Use the same method as above to get a nice course grind.
Finally, put the remaining 4 ingredients together into the mill and pulse 4 times. You should get something that looks like the above photo. If you grind these too fine, you’ll end up powdering your rub.
Now add everything together and shake well. You can put this in an airtight container and feel free to use it as a pepper substitute on beef or pork. I haven’t actually tried it on poultry yet, but when I do, I’ll be sure to let you know how it works out.
