Spiced Pepper Rub

• 1 tablespoon black peppercorns, cracked
• 2 tablespoons Sichuan peppercorns, cracked
• 1 tablespoon coriander seeds, cracked
• 1 tablespoon kosher salt

1. Heat a heavy skillet over medium heat.
2. Add the spices and dry-roast, shaking the pan often, for 5 minutes.
3. Store in an airtight container.
4. This rub can be used on the surface of beef, lamb, pork or chicken before grilling, broiling or pan-frying.

black peppercorns, sichuan peppercorns, coriander seeds, kosher salt

Taken from cooking.nytimes.com/recipes/9760 (may not work)