Sichuan Pepper Dry Rub Recipe for Bold, Numbing Flavor

3 tablespoons sichuan peppercorns

1 teaspoon five spice powder

1/2 teaspoon garlic powder

1.25 tablespoons kosher salt

Instructions

1. Toast the Sichuan peppercorns in a dry skillet over low heat until fragrant, gently swirling the pan to avoid burning—about 2 minutes.
2. Let the peppercorns cool slightly, then transfer them to a spice grinder or mortar and pestle. Add the five spice, garlic powder, and kosher salt, and grind or crush until you have a fine, even powder.

Use the rub immediately on steaks, pork chops, duck breasts, or game birds, or store it in an airtight container for several months. For best flavor, toast whole peppercorns just before grinding; the aroma and numbing citrus notes are what make this rub special.