A good brisket rub makes all the difference. Not only does it improve the texture of the beef, but it also enhances its taste without being overpowering.
The Dry Rub Essentials
Dry rubs are a blend of powdered herbs and spices that coat the outer layer of meat. When grilled, this mixture forms a crust (also known as bark) that’s filled with mouthwatering goodness.
Common Ingredients of a Dry Rub
Dry rubs contain three types of ingredients: you have spices, herbs, and seasoning.
- Spices: Any ingredient you can think of that adds heat, sharpness, or earthy notes falls under this category. To name a few, you have cayenne, paprika, cumin, and black pepper.
- Herbs and Aromatics: This next category covers anything and everything that’s fragrant and robust. Think, thyme, rosemary, oregano, and even lavender.
- Seasoning: We can’t have a dry rub without our seasonings, which are salt and pepper. These ensure the perfect blend of flavors, which is why they are a staple in every recipe.
Dry rubs work best when slow-cooked at very low heat. That’s the time when you can get the perfect crisp to your crust while keeping the moisture of the brisket intact.
Yes, Sweet and Smoky Rub Is the Best
Even though there are so many brisket dry rubs out there, this sweet and smoky version is the best, in my opinion.
I love the notes of sweetness from the cumin and brown sugar, complemented by the smoky and savory notes of paprika, garlic, and black pepper.
It has a really rich and layered flavor profile, which is why it’s my go-to recipe!
Is There Such a Thing as a Perfect Ratio of Herbs and Spices?
Honestly, it all boils down to preference. If you like your rub to be a little bit on the sweeter side, I suggest adding more brown sugar to the mix.
But, if you want to highlight the smokiness of the blend, feel free to increase the amount of spices — such as paprika or cayenne.
Personally, I enjoy having the perfect balance, so I generally use equal amounts of paprika and brown sugar when I make this recipe.
Use This Recipe Now or Later, It’s Up To You!
Since I can’t get enough of this dry rub, I typically double or triple the batch. I store the leftover mixture in an airtight container and keep it in a cupboard until I need to use it again.
Although the blend can last up to 12 months, I recommend checking on it occasionally. The brown sugar can dry out and clump up over time.
To prevent this, only take out what you need and seal the container tightly. Also, try not to expose the rub to any liquid. Doing so can ruin the consistency of the mixture.
Sweet and Smoky Brisket Rub
Enhance the taste of your delicious brisket with this sweet and smoky rub. You can use it right away or store it for future BBQ cookouts!
Ingredients
- ¼ cup of smoked paprika (or regular paprika)
- ¼ cup of dark brown sugar
- 2 tablespoons of garlic powder
- 2 tablespoons of salt (I like to use kosher, but you can use sea salt or Himalayan)
- 1 tablespoon of freshly ground black pepper
- 1 tablespoon of onion powder
- 1 teaspoon of cumin
- 1 teaspoon of cayenne pepper (feel free to add more if you want your rub spicier)
Instructions
- After gathering all your ingredients, combine them in a big bowl and stir until blended completely.
- You can apply this rub immediately onto 5 to 6 pounds of beef brisket. Or, you can save it for your future get-togethers.
- To apply: Simply use a spoon or your hands to sprinkle an even amount of this spice blend all over your brisket. Pat it down carefully to pack as much of the mixture on your beef. Let it rest for a few minutes to absorb the flavors before grilling your brisket.
Notes
Image credit to @meatcommunity.
Featured image credit to @spiffergirl.
