Best-Ever Brisket Rub
published about 3 hours ago
If you’re looking for a dry rub with big flavors and not a hint of sweetness, this recipe is a keeper. While many dry rubs incorporate some brown sugar, this bold rub is tailor-made for hearty cuts that can stand up to some spice and heat. It’s ideal for brisket, but also great on T-bone steaks or roasts. If you season with a lighter touch, it could even be used on more delicate dishes such as grilled seafood or vegetables.
The rub begins with a heavy hand of coarse salt and pepper. Smoked paprika and chili powder form the backbone of the flavor, with a hearty amount of cayenne pepper for heat. Garlic powder, cumin, and dry mustard are added for additional interest, as well as some dried oregano and thyme for an herbaceous twist.
What Is a Brisket Rub?
A brisket rub is a mixture of dried herbs and spices that is rubbed onto the surface of meat to add flavor. Depending on your cooking method, it can also create a crust on the surface of the meat. There is no need to oil the brisket before applying the rub.
Should the Brisket Be Refrigerated Overnight?
It is important to give a rub enough time to work its magic. This rub should be liberally applied over the entire surface of a brisket, covered and refrigerated for at least 4 hours, but ideally overnight. This gives the flavors a chance to work their way into the meat.
Do You Put the Rub on All Sides of the Brisket?
Yes, liberally apply the rub on all sides of the brisket. After applying to the top and bottom, lift up the brisket and dip the cut sides in any rub that has fallen onto the surface of the board.
Comments 0 RatingsBrisket Rub Recipe
Three minutes is all it takes to make a flavorful brisket rub.
Yield Makes 2 1/4 cups
Prep time 3 minutes
- alcohol-free
- egg-free
- paleo
- peanut-free
- pork-free
- pescatarian
- gluten-free
- tree-nut-free
- high-fiber
- balanced
- red-meat-free
- dairy-free
- fish-free
- vegetarian
- shellfish-free
- vegan
- sugar-conscious
- no-oil-added
- soy-free
- wheat-free
- Calories 118
- Fat 3.9 g (6.1%)
- Saturated 0.7 g (3.6%)
- Carbs 23.6 g (7.9%)
- Fiber 10.7 g (42.9%)
- Sugars 1.9 g
- Protein 5.4 g (10.8%)
- Sodium 243.7 mg (10.2%)
Ingredients
- 3/4 cup
coarse sea salt
- 1/2 cup
coarsely ground black pepper
- 1/4 cup
smoked paprika
- 1/4 cup
chili powder
- 2 tablespoons
cayenne pepper
- 2 tablespoons
garlic powder
- 1 tablespoon
ground cumin
- 1 tablespoon
ground mustard
- 1 tablespoon
dried oregano
- 1 tablespoon
dried thyme
Instructions
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Place 3/4 cup coarse sea salt, 1/2 cup coarsely ground black pepper, 1/4 cup smoked paprika, 1/4 cup chili powder, 2 tablespoons cayenne pepper, 2 tablespoons garlic powder, 1 tablespoon ground cumin, 1 tablespoon ground mustard, 1 tablespoon dried oregano, and 1 tablespoon dried thyme in a medium bowl and whisk to combine.
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To use, liberally sprinkle the rub over the entire surface of the meat, coating all sides. Cover and refrigerate for at least 4 hours or, ideally, overnight. Cook the meat as desired. (Do not wash off the rub before cooking.)
Recipe Notes
Storage: Store the rub in an airtight container at room temperature in a dark, cool place for up to 4 months.
Kristina Vänni
Contributor
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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