- 6 tablespoons kosher salt
- 3 tablespoons coarsely ground black pepper
- 1 tablespoon onion flakes, lightly ground in a spice grinder
- 1 tablespoon granulated garlic
- 1/2 teaspoon crushed red pepper
- 1 tablespoon coriander seeds, lightly ground in a spice grinder
- 1 teaspoon dried thyme
Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated. Store in an airtight container for up to 2 months.
Recipe by: Melissa Cookston
Cookston, M. (2016). Smokin’ hot in the South: New grilling recipes from the winningest woman in Barbecue. Andrews McMeel Publishing.