Brisket dry rub is an essential pantry ingredient for any serious BBQ enthusiast. You’ll be amazed at how often you need it for grilling and smoking meat.
Brisket has a reputation for being tough meat. But once you know how to work it, it becomes incredibly tasty. And you get great flavors for less expense.
If you have a smoker, brisket dry rub is essential. It helps to give the meat a nice brining effect, which makes it extra tender.
So how do you make a quality brisket dry rub?
That mainly depends on you. This recipe is straight down the middle of the road. But you can change the spice combinations to suit your taste preferences.
Don’t feel like you have to stick religiously to the template we offer here. If you want to make a big batch of brisket dry rub, just multiply all the ingredients by the same amount.
1 tsp cayenne pepper (add more for extra heat)
1 tsp cumin
1 tbsp onion powder
1 tbsp black pepper
2 tbsp garlic powder
2 tbsp sea salt
3 tbsp maple (or date) sugar
¼ cup paprika
Combine all of the ingredients above in a bowl. Make sure that you mix them well so that you evenly distribute them.
Then place the rub mix in an airtight container. Lockable glass jars are the best option.
If you have a silica anti-moisture pack, you might want to add this too. It will help stop any moisture from the atmosphere from wetting your spices and making them clump.
Once you have the rub, just sprinkle it over your meats. It works best with brisket, but you don’t have to stick with beef. Pork and other meats go well with brisket rub too.
How do I make a big batch of brisket dry rub?
Making a big batch of brisket dry rub is easy. Just take the measurements given above and multiple them by your chosen factor.
There are four tablespoons in a quarter cup, and for quarter cups in a whole cup.
Three teaspoons make a tablespoon. So knowing that you can make pretty much whatever quantity of rub you like.
Can I make a less spicy rub?
You can make a completely spice-free rub easily. If you don’t like the heat, remove the cayenne pepper, or replace it with something less spicy, such as mild chili powder.
If the black pepper is a little too extreme for you, halve the amount included in the recipe. The rub will take on a gentler flavor.
What type of sugar should I use?
You can use maple sugar in your dry rub. It imparts a delicious flavor when smoked.
Those on a health kick should use date sugar. Date sugar is just the whole date dried and chopped up small. It is the only whole food sugar available on the market.
Please note that if you use data sugar, you will need to add slightly more to get the same sweetness. It contains a lot of fiber.