House Rub From 'Pitt Cue Co.: The Cookbook'

• 11/2 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.

fennel seeds, cumin seeds, black peppercorns, coriander seeds, brown sugar, granulated sugar, garlic, salt, paprika, paprika, oregano, cayenne

Taken from www.seriouseats.com/recipes/2014/07/house-rub-from-pitt-cue-co-the-cookbook.html (may not work)