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

Home Brew Chef Sean Z. Paxton
Beef Brisket Spice Rub
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Servings Prep Time
1 cup 5 minute
Home Brew Chef Sean Z. Paxton
Beef Brisket Spice Rub
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Servings Prep Time
1 cup 5 minute
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
Sean Paxton

Leave a Reply Text

Your email address will not be published. Required fields are marked *