- 1 tablespoon/10 grams freshly ground black pepper
- 1 teaspoon/3 grams cayenne pepper
- 2 tablespoons/16 grams chile powder
- 2 tablespoons16 grams ground coriander
- 1 tablespooon/13 grams dark brown sugar
- 1 tablespoon/2 grams dried oregano
- 4 tablespoons/32 grams Spanish paprika
- 3 tablespoons/40 grams kosher salt
- 1 tablespoon/10 grams ground white pepper
- Combine all ingredients, mixing well. Store in an airtight container, the rub will keep well from up to 4 months.