May 27, 2009

Barbecue Rub

Spice rubs like this one are essential to Texas-style barbecued beef brisket.

Credit: Todd Coleman

1 1⁄2 tbsp. kosher salt
1 1⁄2 tbsp. dark brown sugar
1 tbsp. sweet paprika
2 tsp. garlic powder
2 tsp. mustard powder
1 1⁄2 tsp. black pepper
1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
1⁄2 tsp. dried thyme

1. Mix in a jar; store up to 6 months.

MAKES 3⁄4 CUP

This article was first published in Saveur in Issue #121

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Ratings & Reviews (5)

by bricherson on 2009-06-15

A buddy said he'd smoke a chicken for me, and I used this rub. Hands down the best chicken
I've ever had. I highly recommend this rub, and I'm going
to try it out on brisket this weekend

by tragedienne on 2009-06-29

Just made this rub but haven't applied it to meat yet. Firstly, don't expect the rub to have the same reddish hue as in the photo. And importantly, the recipe does not make 3/4 of a cup! It makes more like 1/3 of a cup.

by tragedienne on 2009-06-29

by bbegin on 2009-07-02

It's fabulous! Made it a few weeks ago for 1.5 pounds of meat, will use again for Independence Day.
Note that the quantity produced is not 3/4 cup, but more like 1/4 cup. I've had to quadruple the recipe for 5 pounds of brisket.

by BBPOWERS on 2010-05-28

A good basic rub that you should feel free to modify for your own taste. The volume of rub you would get from this recipe is ridiculously small for any BBQ so scale it up to make a cup (or more if you do alot of BBQ)Just to illustrate what I mean there is a total of 48tsp in 1 cup. This recipe has a total of 19tsp of ingredients. Not even half a cup.

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