Best Brisket Rub - Complements
Pork and Chicken Perfectly!

If cooking a brisket is something you enjoy, then I think this blend is one of the best brisket rub recipes I make mast often. Quick and easy-to-do, using a mix of flavourful whole and pre-ground spices and dried herbs, it can be made in literally minutes and will season and flavour your cuts of beef beautifully. (See the bottom of the page for links to more of my recipes)

Note: Use a few whole spices if you have them available as these will add the best flavours. If not, use pre-ground powders and reduce the quantities by about half. So instead of 4 teaspoons of cumin seeds, you would use 2 teaspoons of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

Best Brisket Rub Recipe

What You'll Need: (makes 8-9 tablespoons)

3 tbsp paprika powder

2 tbsp dried basil
1 tbsp black peppercorns
1 tbsp onion powder
4 tsp cumin seeds
4 tsp garlic powder
4 tsp sea salt
2 tsp chili powder
2 tsp dried rosemary
2 tsp coriander seeds
2 tsp brown sugar

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Grind the coriander, cumin, sugar, rosemary, salt and peppercorns
  • Add to a bowl
  • Stir in the paprika, garlic, onion and chili powders
  • Finally, crumble in the dried basil and stir again 

Store your dry 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 peppercorns, cumin and coriander seeds prior to grinding and combining with the powders and herbs is recommended as this will add even more flavours and aromas. Click here to read more about toasting and grinding ingredients. (Link opens in new window)


Spice Magic Recipe Book

If You Would Like More Recipes Like the Above,
You Can Now Buy My Book.

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Some Other Recipes You May Like to Try

Steak Rub Recipe 

Pork Tenderloin Rub

A Collection of Jerk Rubs
For a Taste of the Caribbean


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