Deeply rich with earthy spices and incredible flavor, our world championship brisket rub is one of the best spice mixtures for smoked brisket.
Several barbecue competition teams have used this recipe to win. So, we are sharing our secret (not so secret) world championship brisket rub with you!
This brisket rub combines traditional BBQ flavors with deep, earthy, aromatic spices. We recommend toasting them first to bring out their full potential and then grinding them to a medium finish. This recipe more than enough world championship brisket rub for one whole-packer brisket. Use it on all cuts of beef, smoked lamb and smoked whole turkey breast.
Ingredients
- Coriander seeds
- Cumin seeds
- Fennel seeds
- Espresso, fine ground
- Sea salt
- Brown sugar
- Onion powder
- Granulated garlic
- Paprika, not smoked
- Dried parsley
- Black peppercorns
- Red pepper flakes or cayenne pepper
Making the Brisket Rub
- Toast the coriander, cumin, fennel, and black peppercorns in a large skillet over medium heat.
- 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 spices from heat and pour the toasted seeds onto a clean plate. Carefully spread them out and let them cool for 10 minutes.
- Grind spices using a mortar and pestle or spice grinder to your preferred texture. You might need to work in batches to complete the job. We recommend a fine or a medium grind for this brisket rub. Either one works!
- Place spices into a bowl and stir in remaining aromatic brisket rub ingredients.
- Use this rub right away on a beef brisket, or store in an airtight container in the cupboard for up to 10-12 months after preparation.
- Discard any leftover rub that has come into contact with raw meat.
- This aromatic brisket rub is also an excellent seasoning choice for other cuts of beef like tri-tip, prime rib, or tomahawk steaks.
World Championship Brisket Rub
This aromatic brisket rub has next level flavor. Several barbecue competition teams have used this recipe to win. So, this our secret world championship brisket rub!
Print Pin RateServings: 10
Calories: 85kcal
Ingredients
- 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
- 2 tablespoons onion powder
- 2 tablespoons granulated garlic
- 2 tablespoons paprika not smoked
- 2 tablespoons dried parsley
- 1 1/2 tablespoons black peppercorns
- 1 1/2 teaspoons crushed red pepper flakes (sub with 1/2 teaspoon cayenne)
Instructions
- Toast coriander, cumin, fennel, and black peppercorns In a large skillet over medium heat. 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.
- Working in batches, pulverize toasted spices and pepper flakes in spice grinder until it reaches a medium to fine texture.
- Place ground spices into a bowl and stir in remaining ingredients.Use rub right away or store in an airtight container in the cupboard for up to 12 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 plate short ribs, tri-tip, prime rib, or tomahawk steaks.
Nutrition
Calories: 85kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2848mg | Potassium: 411mg | Fiber: 3g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 3mg
One response to “World Championship Brisket Rub”
I like seeing rub recipes and rubs that stand outside the typical BBQ box. Will gather and try the recipe here at the Owls Nest BBQ research facility!