Transform your brisket from plain to extraordinary with this easy Brisket Rub Recipe!
“Ay, there’s the rub!” I’m pretty sure this is the first time I’ve quoted Shakespeare over here, but it feels fitting. Brisket deserves its own spotlight, and this rub is the reason why. I’ve shared how to cook brisket on FFF before, but it’s the rub that carries so much of the flavor. So much, in fact, that it’s worth its own recipe. Plus, this rub is wonderfully versatile. You can use it on everything from ribs to roasted veggies and more.
The flavor hits the perfect harmony you need from a dry rub: deep and smoky from the paprika, a touch sweet from the brown sugar, and rounded out by earthy coriander, garlic powder, and onion powder. The mustard powder gives it a nice, subtle tang that cuts through the richness of the meat, so each bite is perfectly balanced. It does all this without stealing the spotlight from the brisket itself.
I like to mix up a big batch of this dry rub and keep it on hand for when the craving hits. It stores well for months, and a quick shake over whatever’s headed to the smoker or oven instantly transforms it. Perhaps best of all, it only takes a few minutes to toss together, so you’ll have your spice mix ready in almost no time flat.
Variations on the recipe
Though this recipe is designed to be versatile and well-balanced, you can still customize it to your liking. There are a number of ways you can alter this spice mix to suit your tastes. Here are a few ideas:
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: Add dried herbs such as thyme, oregano, or rosemary to the mix.
Asian-inspired rub: Add ground ginger and some Chinese five-spice powder to give the rub an Asian twist.
How do I store leftovers?
Store the spice rub in an airtight container (I use a small glass mason jar with a lid) and keep it in a cool, dark place away from heat and sunlight. It will stay fresh for about 6 months, though it’s best within the first 2 to 3 months when the spices are most vibrant. If you notice the aroma starting to lose its punch, it’s time to mix up a new batch.
Serving suggestions
Of course, this rub pairs perfectly with brisket. Try it on a Smoked Brisket, or you could even make Brisket In The Oven. Beyond that, it’s also fantastic used as a rub for Smoked Pork Chops or Cast-Iron Pork Tenderloin. Dress up a Spatchcock Chicken or even a Perfect Cauliflower Steak, if you aren’t a meat eater. Oven-Roasted Vegetables are a great option, too!
Ingredients
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 3 teaspoons black pepper freshly ground
- 2 tablespoons coriander ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon mustard powder
- 1 teaspoon salt
Instructions
- 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment