In a small skillet, heat peppercorns, coriander seeds, and cloves over medium heat until they begin creating fragrance. Remove from heat and cool. Add cooked spices to other ingredients in a small blender and pulse grind for about 15 seconds. Store in a seal-able container.
To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature. Jazz up your barbecue right now by coating meat (beef, pork or chicken) and cooking or
refrigerate and use up to 24 hours later.