Barbecue Rub

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Spice rubs like this one are essential to Texas-style barbecued beef brisket.
Source: Saveur
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Barbecue Rub Photo: 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

Ratings & Reviews (4)

noAvatar
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.
noAvatar
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.
noAvatar
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.
noAvatar
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

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