Brisket Dry Rub

Brisket Dry Rub

A coarse, smoky-sweet blend that builds a dark, peppery bark on slow-smoked brisket.

Total 5 min Makes 16 oz Calories 15/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This rub balances coarse black pepper and kosher salt with paprika, garlic, and a touch of brown sugar for a deep mahogany crust. Mix it ahead and keep it on hand for brisket, ribs, or pulled pork whenever a smoker session comes together.

Ingredients

  • 1/2 cup coarse ground black pepper
  • 1/2 cup kosher salt
  • 1/4 cup paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin

Method

  1. In a medium bowl, whisk together the black pepper, kosher salt, paprika, garlic powder, onion powder, brown sugar, chili powder, cayenne, and cumin until evenly blended and no clumps of brown sugar remain.

  2. Transfer the rub to an airtight container or jar, breaking up any remaining clumps with a fork.

  3. Store the rub in a cool, dry place for up to 6 months, and apply generously to brisket before smoking or grilling.

Rate this recipe

★ 4.7 (1)

Brisket Dry Rub

This rub balances coarse black pepper and kosher salt with paprika, garlic, and a touch of brown sugar for a deep mahogany crust. Mix it ahead and keep it on hand for brisket, ribs, or pulled pork whenever a smoker session comes together.

5 min 16 oz 15 cal

Ingredients

  • 1/2 cup coarse ground black pepper
  • 1/2 cup kosher salt
  • 1/4 cup paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin

Method

  1. 1

    In a medium bowl, whisk together the black pepper, kosher salt, paprika, garlic powder, onion powder, brown sugar, chili powder, cayenne, and cumin until evenly blended and no clumps of brown sugar remain.

  2. 2

    Transfer the rub to an airtight container or jar, breaking up any remaining clumps with a fork.

  3. 3

    Store the rub in a cool, dry place for up to 6 months, and apply generously to brisket before smoking or grilling.