Sichuan Pepper Rub

Mix together

• 30 grams ground sichuan peppercorns (I ran mine through the chopper attachment of my mixer)

• 10 grams crushed black peppercorns

• 90 grams of ground hot pepper (piriri, in Portugal)

• 10 grams of garlic powder

• 30 grams of salt

Pat the meat dry before applying the rub.

I like to coat the meat with olive oil, using a brush, before shaking on the rub.

Wrap the meat and refrigerate for 8-12 hours.

Take the meat out of the fridge an hour before you plan to put it in the oven or smoker.