Pitt Cue House Rub

Sometimes you buy a book, and it changes your weekend. Literally. I bought the Pitt Cue Cookbook on a Thursday... and by Friday I was only interested in BBQing or Smoking. That, and making 'slaws or pickles to go with aforementioned smokey BBQ. Their book is awesome, and the food I've cooked so far using their recipes has genuinely been "f***ing epic son". I wholeheartedly recommend that you go out and buy the whole book - but at the very least try making this, their House Rub, which is really really really good.


  • 10g Fennel Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Black Pepper
  • 1 tsp Coriander Seeds
  • 100g Dark Brown Sugar
  • 10g Garlic Powder
  • 100g Salt
  • 15g Smoked Paprika
  • 30g Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Cayenne Powder

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

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