2 Tbsp Whole Black Peppercorns
2 Tbsp Whole White Peppercorns
2 Tbsp Cayenne
3 Tbsp hot paprika
1 Tbsp brown sugar
1 Tbsp coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano
1 tsp dried sage
1 tsp dried thyme
Directions
Mix all spices together and blend with spice grinder
Notes
Store in airtight container. Can keep in freezer for 3-4 months.
From Marinades, Rubs, Brines, Cures, & Glazes, page 140
