Bruce Aidelis' Secret Spice Rub - cooking recipe

Ingredients

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

Preparation

Add the ingredients to a blender or clean coffee mill and whirl to a fine powder.
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).
Store the remaining rub in an airtight container. Good for up to 3 months.