Beef Brisket Spice Rub
This sweet and salty rub has a Texas spin; perfect for beef brisket, beef ribs, tri-tip or added to Pinto Beans with Smoked Ham Hock.
Makes: Just over a cup
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2009 | Issue #30
Beef Brisket Spice Rub is sweet and salty rub with a Texas spin. Its best rubbed into a beef brisket and wrapped, placed into the refrigerator and left to cure | season for 24 hours before smoking the meat.
| Servings | Prep Time |
| 1 cup | 5 minute |
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Beef Brisket Spice Rub is sweet and salty rub with a Texas spin. Its best rubbed into a beef brisket and wrapped, placed into the refrigerator and left to cure | season for 24 hours before smoking the meat.
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Ingredients
- 1/4 cup salt, kosher
- 1/4 cup sugar, organic
- 1/4 cup peppercorns, mixed (black, white, green & red) from Savory Spice Co.
- 1/4 cup paprika, California, ground from Savory Spice Co.
- 2 tablespoon paprika, smoked, sweet from Savory Spice Co.
- 1 teaspoon pepper, cayenne, ground, from Savory Spice Co.
Servings: cup
Units:
Instructions
- In a clean coffee grinder (used for spices), pulse the peppercorns to a coarse grind. Add to a bowl and mix in the remaining ingredients. Whisk until the mixture is fully combined. Place into a seal-able container. This will last several months in a cool, dry spice drawer.
Recipe Notes
Recipes Using this Recipe:
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