Beef Brisket Rub

Beef Brisket Rub

This dry rub is mild, sweet and packed with super flavor. It has some mild heat, not too salty and can be enjoyed as a seasoning. It really is a great dry rub for beef brisket but this rub will go with almost anything, try it with pork ribs, pork shoulder, chicken and fish.

Ingredients

2/3 cup granulated sugar

2/3 cup dark brown sugar

½ cup paprika

¼ cup onion salt

¼ cup seasoned salt

¼ cup celery salt

2 tablespoons chili powder

2 tablespoons ground black pepper

2 teaspoons mustard powder

1 teaspoon ground ginger

1 teaspoon poultry seasoning

½ teaspoon cayenne pepper

½ teaspoon ground allspice

¼ cup smoked salt (optional, can be used if not using wood chunks or wood chips.)

Makes 3½ Cups

Instructions
Beef Brisket Rub

Combine all of the ingredients in a bowl.

Sprinkle heavily on meat and very lightly rub into the meat and refrigerate 2 to 8 hours or overnight in a resealable food bag or sealed container.

How To Barbecue Beef Brisket

Dry Rub Tips

Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.

Dry beef brisket rub can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it.

Keep a record of the different spices and amounts of each used for any future brisket rub recipe.

When mixing and storing rubs, record the date on the container storing the rub.

You can freeze meat after applying a rub, just thaw and enjoy at a later time.

Don't reuse remaining brisket dry rub after it has been in contact with meat.

Use fresh spices. You won't get the best dry rub using stale spices. Buy spices in small quantities and try to use them up in 6 to 12 months.

Spices should have a strong aroma, if it doesn't have a smell throw it out, the spice is properly useless.

Thin cuts of single serve portions of meat let the dry rub marinate 30 to 60 minutes before cooking. Thicker cuts like steak and chops 1 to 3 hours before cooking. Large or tough cuts of meat such as ribs, briskets or pork shoulders let the dry rub marinate 4 to 24 hours or more before cooking.

More Great Dry Rub Recipes

BBQ Dry Rub	Basic Barbecue Dry Rub
All-Purpose Dry Rub	BBQ Ribs Rub
Texas BBQ Rub	Texas Heat Dry Rub
Memphis Rib Rub	Salt-Free Dry Rub
Brisket BBQ Rub	Prime Rib Rub