[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.)
- Yield:Makes 10 1/2 ounces
- Active time: 10 minutes
- Total time:10 minutes
Ingredients
- 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
Directions
-
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.
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