House Rub From 'Pitt Cue Co.: The Cookbook'

Photograph: Paul Winch-Furness

This fragrant, sweet, gently spicy dry rub makes several appearances in the pages of Pitt Cue Co.: The Cookbook. This week, we'll use it as the sole seasoning on their outstanding Beef Ribs and as a defining element in the wet rub for the Whole Spicy Smoked Roast Chicken. It makes a lot more than these recipes require, but trust me, you'll find plenty of uses for what's left over. (They say keep it for up to a week, but I think it should be fine for a month or more. And I would suggest uses a spice/coffee grinder for the spices instead of the blender they recommend.)

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 8 to 10 servings

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  • 1 1/2 tablespoons fennel seeds

  • 1 teaspoon cumin seeds

  • 1 teaspoon black peppercorns

  • 1 teaspoon coriander seeds

  • 1/2 cup packed soft dark brown sugar

  • 1/4 cup granulated sugar

  • 1 tablespoon garlic powder

  • Heaping 1/3 cup fine salt

  • 2 tablespoons smoked paprika

  • 1/4 cup paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon cayenne


  1. Toast the fennel seeds, cumin seeds, peppercorns, and coriander seeds in a dry pan over medium heat for a few minutes, shaking the pan, until the spices release an aroma. Tip into a bowl and let cool.

  2. Blitz the toasted spices in a blender to a rough powder. Combine with the remaining ingredients and mix thoroughly. Keep in a sealed container for up to 1 week.

Special equipment

Spice grinder

Nutrition Facts (per serving)
75 Calories
1g Fat
18g Carbs
1g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 75
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 4193mg 182%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Total Sugars 14g
Protein 1g
Vitamin C 0mg 2%
Calcium 38mg 3%
Iron 1mg 8%
Potassium 147mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)