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.)..."
INGREDIENTS
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1½ tablespoons fennel seeds
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1 teaspoon cumin seeds
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1 teaspoon black peppercorns
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1 teaspoon coriander seeds
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1/2 cup packed soft dark brown sugar
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1/4 cup granulated sugar
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1 tablespoon garlic powder
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Heaping 1/3 cup fine salt
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2 tablespoons smoked paprika
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1/4 cup paprika
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1 teaspoon dried oregano
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1 teaspoon cayenne
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