This seven pepper rub is adapted from Fire It Up written by Andrew Schloss and David Joachim. This whole book is amazing. Mouth watering grilling recipes with so many rubs, marinades and sauces to choose from. Eating the SCD way means you will have to make some adjustments but that is a lot easier than you think. Take this recipe for example. Andrew and David's recipe calls for sugar, well just omit it and the recipe is SCD legal. Give it a try on a tri-tip or turn that ordinary pork chop into something scrumptious.
Makes about 1/2 cup
2 tablespoons paprika, I use smoked paprika
2 tablespoons cracked black peppercorns
1 tablespoon cracked green peppercorns
2 teaspoons ground white pepper
2 teaspoons ground ancho pepper
1 teaspoon ground chipotle pepper
1/4 teaspoon cayenne pepper
1 tablespoon coarse salt
Coarsely grind the black and green peppercorns in either a pestle and mortar or clean coffee spice grinder. Mix it with the other peppers and the salt.
Keep in an airtight container.