Not all brisket rubs are created equally. This Aromatic Brisket Rub contains flavor combinations inspired by Indian and Middle Eastern cuisine. You have the option to add a little sugar to this rub, but that decision is entirely up to you. This recipe yields enough rub for one good-sized brisket.
Aromatic Brisket Rub
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- 1/4 cup fennel seeds
- 1/4 cup espresso fine ground
- 1/4 cup sea salt
- 1/4 cup brown sugar optional
- 2 tablespoons cardamon
- 2 tablespoons onion powder
- 2 tablespoon granulated garlic
- 2 tablespoons paprika not smoked
- 2 tablespoons dried parsley
- 1 1/2 tablespoons black peppercorns
- 1 teaspoon pepper flakes optional
- In a large skillet, toast coriander, cumin, fennel, cardamom, and black peppercorns over medium heat, until they become fragrant. Move the seeds around the pan to prevent burning. Once the spices bloom and become fragrant, it’s time to halt the toasting process. Remove from heat and pour the toasted seeds onto a clean plate. Carefully spread them out and let them cool for 10 minutes.
- Grind spices to your preferred texture. You might need to do this in batches. I recommend fine, but you can opt for a medium grind. Either one works!
- Place ground spices into a bowl and add remaining ingredients. Use rub right away or store in an air tight container in the cupboard for up to 6 months after preparation.
- Discard any leftover rub that has come into contact with raw meat.
- This rub is also an excellent seasoning choice for other cuts of beef like tri-tip, prime rib, or tomahawk steaks.