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Make Your Own Brisket Rub - Spice Mixes of the World #47
February 20, 2015

How to Make Your Own Brisket Rub and Add Fab Flavours to Your Briskets


20th February 2015 -- Issue #47

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Brisket Rub

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Brisket Rub

With this simple peppery rub you're sure to end up with a fine tasty brisket! You can add it to your meat and cook it in any number of ways: braising, barbecuing and smoking are just a few of the popular ways.

Ingredients: (makes about 8-9 tbsp)

4 tbsp black peppercorns
3 tbsp paprika
2 tbsp onion powder
2 tbsp sea salt
1 tbsp cumin seeds
2 tsp celery seeds
2 tsp mustard powder

tbsp = tablespoon
tsp = teaspoon


  • Grind the peppercorns, salt, cumin and celery seeds

  • Add to a bowl

  • Stir in the paprika, mustard and onion powders

That's it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: If you have the time, I recommend dry toasting the cumin and peppercorns before grinding. This really enhances their flavour!

See further down the page for tips on toasting and grinding spices.

Click here for a large collection of my other dry rubs.

My Spice Mix Book

It has 50 recipes ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

A Collection of BBQ Rubs
Cajun, Creole and Taco Seasonings
Curry Powder and Garam Masala Blends
Pumpkin and Pudding Spice Recipes
Mulling and Pickling Spice Mixes
Recipes For Dry rubs
Blends From China, India, US, Africa and Europe

Comes complete with 4 bonus books all written by me!

Click For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

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Until Next Week,

Jason -

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