1 tbs. Kosher salt
1 tbs. + 1 tsp. whole black peppercorns
1 tsp. white cane sugar
1 tsp. onion powder
1 tsp. roasted garlic granules
1.5 tsp. Paulie Spice hickory smoke seasoning and rub
1 tsp. lemon peel
1/8 tsp. citric acid
Measure the whole black peppercorns and place in a heavy mortar or spice mill. Process until they are coarsely ground. I prefer using a mortar as it allows more control.
Measure the other spices. Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate.
Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong.
If you double this recipe, it will make just under 3/4 cup.