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Aromatic Brisket Rub

Aromatic Brisket Rub

 Photo by: Jörg Husemann from Pixabay
5 from 1 vote
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Course: Rubs
Cuisine: American BBQ
Keyword: brisket rub, spice rub
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes


  • 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


  • Toast coriander, cumin, fennel, cardamom, 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.
  • Grind spices using a mortar and pestle or spice grinder to your preferred texture. You might need to work in batches. I recommend a medium grind.
  • Place ground spices into a bowl and add 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 tri-tip, prime rib, or tomahawk steaks.