Transform your brisket from the plain to the extraordinary with this easy-to-assemble brisket rub, featuring paprika, coriander, mustard, and a little bit of brown sugar for that something sweet!
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Ay, there’s the rub!
Yes, that is probably the first time I’ve quoted Shakespeare on Food Faith Fitness. Doesn’t really apply but I’ll take what I can get. It’s really just a way of introducing this recipe for a brisket rub. I cover how to cook a brisket over here but, given that the rub plays such an integral part in the dish, I thought it deserved its own recipe. Besides, you can use it for any number of meat dishes, so for accessibility’s sake, I wanted it to be featured alone.
I tried not to go too crazy with some of the ingredients (i.e., make it too spicy or too whatever). If you want to change it up, I make some suggestions below, but I recommend trying it as is first. Then experiment!
Why You Will Love This Recipe
- Eating a wide variety of spices is so good for your health.
- The lovely flavor of the smoked paprika — perhaps the most potent of the spices in the rub — elevates the taste of the brisket.
- The slight vinegary tang of the mustard powder adds depth to the flavor profile.
- This is easy to make and can be kept for months. It’s a low-maintenance way to transform your meat dishes.
Is This Brisket Rub Healthy?
In a word? Yes. Coriander, paprika, pepper, and garlic all bring to the party an assortment of vitamins and minerals, and antioxidants. They also possess anti-inflammatory properties. The drawback with this rub is the brown sugar (I make suggestions below for what you can use instead) and sodium. If the latter is a concern, omit the salt.
Shopping spree in the baking/spices aisle!
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 3 tsp freshly black pepper
- 2 tbsp ground coriander
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- ½ tsp mustard powder
Place the sugar, spices, and salt in a bowl. Mix with a spoon until well combined.
Pour into a jar with an airtight lid and store in a cool, dry place.
There are a number of ways you can alter this rub mix to suit your tastes. Here are a few:
Spicy Rub: To bring the heat, add some red pepper flakes or cayenne pepper.
Coffee Rub: Not just for mornings anymore, coffee grounds can be added for an earthy flavor.
Herb Rub: Yes, this would be a great name for a car salesman, but it’s also a way to change up the brisket rub. Add dried herbs such as thyme, oregano, or rosemary to the mix.
Asian-Inspired Rub: Assemble ginger, soy sauce, sesame oil, and Chinese five-spice powder to give the rub an Asian twist.
Yes, you can leave out the sugar. If you still want some sweetness in the rub, might I suggest honey, maple syrup, or agave sweetener. All are natural sweeteners. Coconut sugar is another option. Use the same amount as you would the brown sugar.
Yes, you can multiply it as many times as you like. As long as all your ingredients are dry and they are stored in an airtight container, it will keep.
I suggest you add the herbs into the brine for the brisket when you cook it, rather than adding them here to the rub.
How to Store This Brisket Rub
Put the rub mix into mason jars. Ensure the lids are tightly secured. The important thing here is that they are airtight and kept in a cool, dry place. The spices will start to lose their flavor after about six months so use them before then. As this rub contains sugar, it may clump together over time. To prevent this, add a small bit of uncooked rice to absorb the moisture.
- Place the sugar, spices, and salt into a bowl and mix with a spoon until well combined.
- Pour into a jar with an airtight lid and store in a dry and cool place.
Tips & Notes:
- You can leave out the sugar, if you don’t care for it. If you still want some sweetness in the rub, might I suggest honey, maple syrup, or agave sweetener? All are natural sweeteners. Coconut sugar is another option. Use the same amount as you would the brown sugar.
Recipes written and produced on Food Faith Fitness are for informational purposes only.