Toast the Fennel Seeds, Black Pepper, Cumin and Coriander in a dry pan until you start to smell their fragrances; turn off the heat and let the Spices cool down
Once cooled whizz the whole Spices up with the Sugar, Garlic Powder, Salt, Paprika, Smoked Paprika, Dried Oregano and Cayenne Powder
The end result will be a fine powder
(I used a coffee grinder, which is definitely a good option)
This Rub can now be stored in an airtight container for a few weeks, although it may not last that long on account of its multiple possible applications… (!)
Is excellent as a BBQ rub for Pork Chops, Chicken – and also for Mushrooms…
This recipe is from The Pitt Cue Co. Cookbook – which has the best coloured front cover, and is definitely worth buying