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Southwestern-Style Brisket Wet Rub

Southwestern-Style Brisket Wet Rub

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Course: Rubs
Cuisine: American BBQ
Keyword: barbecue brisket, barbecue rub, brisket rub
Author: Derrick Riches


  • 3 tablespoons light brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 tablespoons water use more if needed
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper


  • Combine spices in a small bowl. Add Worcestershire sauce and 1 tablespoon of water to the mixture. Use more water to form into a paste-like consistency if the mixture is too dry. It should have the spreadability of tomato paste. Apply the mixture to brisket and either cook right away or wrap in plastic and marinate meat for 6-12 hours.
  • If you are planning on making this wet rub ahead of time. Follow the instructions above and store prepared rub in an airtight container in the refrigerator for up to 5 days after preparation.


Photo by: Sabrina Baksh