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.


  • 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

    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

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