Your lovely brisket is sitting there ready to be cooked and tenderized and all you need now is a quality homemade beef brisket rub. This easy-to-make mix of dried herbs and flavour packed spices, which will season and flavour beautifully, is sure to fit the bill. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
4 tbsp paprika powder
2 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp dried parsley
2 tbsp salt (see note 2 below)
1 tbsp dried oregano
4 tsp garlic powder
4 tsp onion powder
2 tsp chili powder
2 tsp allspice berries
2 tsp mustard powder
8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your dry brisket rub in a cool place in an airtight jar and out of direct sunlight. Use within 3 months.
Note: To extract even more flavours from the ingredients, dry toasting the cumin seeds, peppercorns and allspice berries prior to grinding and combining with the powders and dried herbs is highly recommended. Click here for step-by-step tips and photos all about this easy cooking technique. (Link opens in new window)
Note 2: You can use table salt for this dry rub and it'll taste great, but I recommend using a quality sea, rock or kosher salt. Not only are these healthier, they will add better flavour to your seasoning and therefore your cooking.
Ingredient Note: I use a few whole spices for this beef brisket rub as these give the best flavours. However, if you don't have them all to hand, use pre-ground powders and reduce the quantities the recipe requires by half. So instead of 2 tablespoons of peppercorns you use 1 tablespoon of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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