If you're planning on cooking a brisket then why not give this spicy beef brisket dry rub a whirl? Quick and easy-to-make, this delicious blend of herbs and spices will season perfectly, flavour beautifully and add mouthwatering aromas to your meat. (See the bottom of the page for other recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp cumin seeds
2 tbsp dried thyme
1 tbsp paprika powder
1 tbsp peppercorns
1 tbsp hot chili powder
4 tsp brown sugar
2 tsp mustard powder
2 tsp onion powder
2 tsp garlic powder
2-3 tsp salt (see note 2 below)
1 tsp whole cloves
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your beef brisket rub in an airtight jar in a cool place and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: Dry toasting the cloves, peppercorns and cumin for a few minutes prior to grinding and combining with the powders and herbs is recommended. The heat really brings out the flavours from the spices. Click here for tips and photos about toasting and grinding. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt if you have them as they're less processed and therefore healthier. However, you can use regular table salt if that's all you have available.
Ingredient Note: For the best flavours I use a few whole spices for this rub for brisket which I then grind. If you only have pre-ground powders available just use these and reduce the quantities the recipe requires by half. So, for 3 tablespoons of cumin seeds you would use 4 teaspoons of pre-ground cumin. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.