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
Makes: 10 1/2 ounces

Rate & Comment


  • 1½ 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