This Recipe for Brisket Rub is the perfect balance of smoky and sweet. It’s so simple to make and comes together in just a few minutes with spices you probably already have on hand!
I love me a good dry rub. Or should I say spice mix? If you’ve ever seen my pantry, it’s (literally) stocked to the brim with every spice imaginable. I have shelves of them. I just think spices are a world of flavour all on their own and can do so much for food. Pair that with a person who loves to travel and yeah, you end up with spices you don’t even know what to do with. Which, admittedly, is NEVER a bad thing in my books.
Spice mixes can be a blend of so many different flavours and used for anything from meat to veggies. That’s why I love creating my own! Not only is it easy and quick as all Heck to do but YOU control exactly what goes into it from flavour and taste to clean and healthy ingredients. You control how much sugar or salt ends up in there, if any at all and you know exactly what else goes into the mix. Because YOU made it! And I promise you, if you get into the habit of making your own dry rubs and spice blends, you won’t ever have to rely on those premixed store packets again (with God knows what ingredients).
Making your blends of seasonings from scratch is a good way to get to know the spices in your kitchen and the world of flavours you can create when you mix a few together. It’s almost therapeutic in a way. And so is then using your hands to rub said spice mix allllll over its intended target. Today’s intended target: Slow Cooker Beef Brisket (thank me later). Although, I have to admit, this recipe for Brisket Rub is just too good, you’ll want to use it on more than just brisket.
WHAT YOU’LL NEED TO MAKE THIS BRISKET DRY RUB
When you get to know spices, you’re able to use them to their fullest potential. I’m no spice expert but I believe that each one plays their own important role in cooking. They each bring a distinct taste and flavour to the table and have the ability to change the vibes of an entire dish. They really are like magic and nothing proves that more than blending several together. Let’s discuss each one in a little bit more detail down below:
- Brown Sugar: A common ingredient in so many spice blends because not only does it add a touch of sweetness but it’s also known to make food caramelize at it cooks. And when we’re talkin’ Brisket…I meaaaaaan, there just ain’t no other way! You can use dark or light for this recipe. However, if you don’t have any brown sugar on hand (which also adds a sort of maple-y taste to the rub) you can use regular sugar instead.
- Smoked Paprika: Adds the perfect touch of smokiness and BBQ flavour to the brisket dry rub. Regular paprika is not the same and won’t give you anywhere near a similar flavour so I wouldn’t recommend substituting it with that. The smokiness is where it’s at and really brings the brisket to life.
- Garlic Powder: I just don’t know if I would be able to create a spice mix of any kind in good conscience without adding some garlic powder. You feel me? Adds that perfect garlic flavour that goes good with basically everything.
- Onion Powder: Adds the perfect onion-y flavour to this recipe for brisket rub.
- Mustard Powder: I love this spice! It’s basically just ground up mustard seed that adds a sharp, almost tangy flavour to the brisket dry rub.
- Oregano: Adds a herby freshness and a savoury Earthy flavour to the dry rub.
- Cayenne: Adds a little tiny kick of heat to this recipe for brisket rub. Add more for extra spicy or omit completely for not at all.
- Salt: For balance, flavour and to help the other spices pop. It also helps to lock in the moisture of the meat. Simply put, it brings everything together and IMHO, we can’t do without it!
- Pepper: Adds a peppery bite to the brisket dry rub.
HOW TO MAKE DRY RUB FOR BRISKET (KEY TIPS)
- Use fresh spices for best results. And yes, freshness does matter (and is pretty darn key!) when it comes to spices. Freshness = flavour which spices tend to lose overtime.
- Make sure all the spices are well, well combined so the flavours get evenly distributed all the way throughout. EXTRA TIP: Use a jar with a tight fitting lid. Pile the spices directly into the jar, close the lid and shake vigorously. Then, store the dry rub directly in the jar!
- If you notice your dry rub is a little bit clumpy, sift it through a sieve to make it extra smooth and get rid of all the clumps.
- Don’t be afraid to adjust this recipe for Brisket Rub to your liking. Make it spicier, smokier or leave it *perfect* just as it is 😉 The beauty of making your own spice blends is that YOU’RE in control! Additionally, don’t be afraid to double or triple the recipe so you always have some on hand. Remember, it’s not only great for brisket! It’s great on anything from steak, chicken, pork and fish to veggies and potatoes.
FREQUENTLY ASKED QUESTIONS
This sweet and smoky brisket spice blend will last for up to 6 months if stored in an airtight jar or container. Store it in a cool, dry place for best results.
Dry rub can sit on brisket anywhere from 5 minutes to 24 hours or more. Normally, the general rule of thumb here is the longer the better (or at least 6-8 hours) in order for the flavours and juices to develop. However, if you don’t have the time or forget to prepare your brisket in advance, not to worry. This recipe for brisket rub is so flavorful, you’ll still end up with an incredible tasting brisket.
You don’t need to put anything on the brisket before rubbing the dry rub onto it and you should have no problems with it sticking. Simply pat your brisket dry with paper towel and then apply the rub, using your hands to press it into the brisket.
RECIPE FOR BRISKET RUB
This Recipe for Brisket Rub is the perfect balance of smoky and sweet. It's so simple to make and comes together in just a few minutes with spices you probably already have on hand!
Ingredients
- 3 tbsp Brown Sugar
- 2 tbsp Salt
- 2 tbsp Smoked Paprika
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Mustard Powder
- 1 tbsp Oregano
- 1 tbsp Pepper
- 1 tsp Cayenne
Instructions
- Add all of the spices to a jar with a tight fitting lid and shake vigorously until well combined. Alternatively, add them to a bowl and stir. Store in a cool, dry place for up to 1 year.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 13986mgCarbohydrates: 62gFiber: 11gSugar: 35gProtein: 7g
Nutrition is only an estimate and calculated using Nutritionix.
USE THIS SWEET & SMOKY BRISKET DRY RUB ON MY INSTANT POT BRISKET OR MY SLOW COOKER BRISKET RECIPE!
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