Brisket Rub Recipe

A small white ramekin filled with a homemade dry rub mixture, consisting of coarse salt, black pepper, and various spices, giving it a reddish-brown color. The ramekin sits on a white plate with a wooden spoon nearby, against a blurred background.

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5 from 8 votes

Quick and easy rub perfect for your smoked brisket! It's only six spices that are already in your pantry.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Keyword: Brisket Rub

Servings:

Calories: 301kcal

Author: Julie Evink

Ingredients

⅓ cup kosher salt
¼ cup brown sugar packed
1 Tablespoon garlic powder
2 teaspoons ground black pepper
1 Tablespoon smoked paprika
2 teaspoons cumin

Instructions

Mix all ingredients in bowl. Store in airtight container for up to 3 weeks.

Notes

Storage Tips

I use a small mason jar. A screw top jar works great because it can be sealed well. Store in the pantry or even the refrigerator.

How can you tell if your spice rub is going bad?

This will easily keep for up to six months when well sealed, but is best when enjoyed within a month of making. Over time spices lose their potency, they really don’t spoil. If it’s been in the cupboard for a while, just give it a taste test. Is it flavorful or is it bland and lifeless? If it doesn’t have any taste, it’s time to toss it and mix up another batch!

Nutrition