When preparing your briskets, a homemade brisket dry rub is essential for the most fabulous flavours and mouthwatering aromas. And whatever your preferred cooking method is, this easy-to-make blend of flavour-packed herbs and spices is sure to fit the bill and can be made in minutes from start to finish. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp black peppercorns
2 tbsp cumin seeds
2 tbsp paprika powder
2 tbsp dried thyme
1 tbsp dried basil
1 tbsp salt (see note 2 below)
2 tsp garlic powder
2 tsp onion powder
2 tsp mustard powder
2 tsp celery seeds
2 tsp ajwain seeds (optional)
8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your brisket rub out of direct sunlight in a cool place and in airtight jar. Use within 3 months before making a fresh amount.
Note: If you have a spare few minutes, I recommend dry toasting the whole ingredients prior to grinding and combining with the pre-ground powders and herbs. The heat from the toasting greatly intensifies the flavours and aromas. Click here for step-by-step tips about this cooking technique. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt as they're less processed and therefore healthier. However, use regular table salt if that's all you have available.
Ingredient Note: If you have them, try and use some whole spices for this recipe as these will add sublime flavours and aromas. If you only have pre-ground powders, use these but reduce the quantities the recipe requires by half. So instead of 2 tablespoons of cumin seeds you would use 1 tablespoon 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.
Click here to Subscribe to my Youtube Channel
(Link opens in new window)
If You Would Like 100 More Recipes Like
the Above,You Can Now Buy My Book.
Click on the Cover Image For Further Info.