Bruce Aidelis' Secret Spice Rub

• 1/3 cup kosher salt
• 2 tablespoons black peppercorns
• 2 tablespoons packed brown sugar
• 2 tablespoons smoked spanish paprika
• 2 tablespoons chili powder
• 1 teaspoon ground sage (I used my own dried sage leaves from the herb garden)
• 1/2 teaspoon whole allspice
• 2 teaspoons fennel seeds
• 1 teaspoon coriander seed
• 1 teaspoon dried basil
• 2 tablespoons salt-free granulated dried garlic

1. Add the ingredients to a blender or clean coffee mill and whirl to a fine powder.
2. Note: My husband used about 3 tablespoons of the spice rub for a whole chicken that weighed 4.75 pounds (give or take a few ounces).
3. Store the remaining rub in an airtight container. Good for up to 3 months.

kosher salt, black peppercorns, brown sugar, paprika, chili powder, ground sage, whole allspice, fennel seeds, coriander seed, basil, salt

Taken from www.food.com/recipe/bruce-aidelis-secret-spice-rub-366830 (may not work)