This Savory Burnt Ends Rub has the right combination of paprika, chili, and other spices that will amp up your burnt ends game. Whether you’re smoking pork belly or brisket, this rub will take your smoked burnt ends to new flavorful heights. So, gather your ingredients, and let’s get started!
This savory burnt ends rub contains no sugar and is the perfect seasoning for beef and pork burnt ends. The perfect blend of earthy spices brings out the deep rich flavors of meat and works well with our burnt ends sauce. Try this recipe if you’re looking for a new burnt end rub!
What you’ll need
- Paprika
- Mild chili powder
- Cumin powder
- Coriander powder
- Kosher salt
- Granulated onion
- Granulated garlic
- Ancho chili powder
- Cayenne pepper
- Black pepper
Making and using savory burnt ends rub
- Combine all ingredients in a bowl. Use a fork to break up any clumps. If you’d like a finer rub, place the ingredients into a spice grinder or food processor, and blend to desired texture.
- Apply evenly to beef brisket or pork belly—cook as directed.
Storing burnt ends rub
Prepare a batch of this Savory Burnt Ends Rub in advance and store it in an airtight container in your cupboard. It will stay fresh for up to 1 year. Check on it every 3 months, and give it a good stir. Discard any rub that has come into contact with raw meat. Use this savory burnt ends rub on pulled pork or ribs too!
Tips:
- Gather Your Ingredients: Get all the ingredients for this rub before assembling t. Doing this will ensure that the assembling of the rub goes quickly.
- Mixing the Spices: Use a whisk or fork to mix the spices. If you’d like it extra fine, run it through a food processor, spice grinder, or Magic Bullet until it reaches your desired consistency.
- Adjust to Taste: Feel free to adjust the amount of cayenne pepper and other spices to your liking.
- Application: Apply this burnt ends rub evenly to ensure proper flavor. Let the meat stand at room temperature for 30-45 minutes before cooking.
- Use Fresh Spices: It’s best to use fresh spices for maximum flavor. Dried spices tend to lose potency after 12 months. They are still usable, of course, but the fresher, the better!
Like this recipe? Try our Best Brisket Rub Recipes. Improve your BBQ skills by learning How to Make Barbecue Brisket.
Savory Burnt Ends Rub
Ingredients
- 1/2 cup paprika
- 1/4 cup mild chili powder
- 1/4 cup cumin powder
- 1/4 cup coriander powder
- 1/4 cup kosher salt
- 2 tablespoons granulated onion (sub with onion powder)
- 2 tablespoons granulated garlic (sub with garlic powder)
- 1 tablespoon ancho chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper
Instructions
- Combine mixture in a bowl and apply all over brisket or pork. Cook as directed.
- Store unused rub in an air tight container in the cupboard for up to 1 year after preparation.
- Throw away any rub that has come into contact with raw meat.
- Mixture can also be used for pulled pork, and both pork and beef ribs
Nutrition
Apply your burnt ends rub like a professional with a spice shaker (aka Dredge). This one from Winware has a heavy build, is machine washable, and holds plenty of spice rub. Plus it costs about $7. Just make sure you don’t use this to store your rubs. It isn’t airtight.
