If you're cooking a beef brisket then this easy-to-make dry rub for brisket is the one to choose. A blend of flavour-packed spices and tasty dried herbs, it can be made in minutes and will season beautifully and flavour your meat sublimely! (See the bottom of the page for other recipes for dry rubs)
What You'll Need: (makes about 10-11 tablespoons)
tbsp paprika powder
3 tbsp coriander seeds
2 tbsp dried oregano
2 tbsp dried thyme
2 tbsp cayenne pepper
1 tbsp peppercorns
4 tsp mustard powder
4 tsp garlic powder
4 tsp cumin seeds
2 tsp sumac (optional)
2 tsp celery seeds
2 tsp whole cloves
3-4 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store your beef brisket rub in an airtight jar out of direct sunlight. Use within 3 months.
Note: To add even more flavours to your finished mix, dry toasting the cloves, peppercorns, cumin and coriander seeds before grinding is something I recommend. It only takes a few extra minutes to do and is well worthwhile. Click here for tips, photos and a video of how to do this. (Link opens in new window)
Note 2: You can use regular table salt for this dry rub and it'll taste great, but as you've gone to the effort of making your own, I recommend using a quality sea, rock or kosher salt. Not only are these healthier, they will add better flavour!
Ingredient Note: I use a few whole spices for this dry rub for brisket. If you don't have whole, it's fine to use pre-ground ingredients. If you use pre-ground, just reduce the amounts the recipe requires by half. So instead of 4 teaspoons of cumin seeds you 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.