Watson's Spiced Up Dry Rub

This past Christmas holiday, we had a nice ski trip to Lake Tahoe, together with a cousin's family. During our stay, the cousin made a mouth-watering lamb rib roast. The direct impact of that is whenever I think about the trip, the 1st thing that comes to my mind is the lamb.

The 2nd? The seasoning.

So here is my simple recipe to make this extravagant seasoning, in order to roast a fabulous steak or lamb rib, or pretty much any dark meat...for those of you who weren't there with us for the Christmas...

Ingredients:

• 1 teaspoon Sichuan peppercorn (usually found in the Asian markets, or online stores)

• 1~2 teaspoon star anise (usually found in the Asian markets, or online stores)

• 1 tablespoon ground cumin

• 1 tablespoon ground paprika

• 4 tablespoons ground black pepper

• 6 tablespoons salt

Steps:

1. Mix everything together, and ground it using a blender or grinder.

2. Store in a cool, dry place.

Watson's Note: This should be good for 10~15 pounds of meat.