Ingredients
Spice Mix
- 3 Tablespoons kosher salt
- 2 Tablespoons smoked paprika
- 2 Tablespoons black pepper (coarse ground)
- 2 Tablespoons garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon light brown sugar
- 1 Tablespoon ground cumin
- 1 teaspoon red pepper flakes (optional)
Instructions
- Combine spices: Stir all of the spices together in a small bowl until evenly mixed. You can use the rub immediately or store it in an airtight jar in your pantry for future use.
- Apply to meat: Pat your brisket or steak dry with paper towels to remove any moisture. Sprinkle the spice mix generously over the entire surface of the meat, then use your hands to massage the dry rub into the meat, ensuring even coverage.
- Measure quantity: Use about 1 to 2 tablespoons of dry rub for every pound of meat, adjusting the amount to coat the surface generously and impart the best flavor.
- Rest meat: Let the rubbed meat rest on the kitchen counter uncovered for about 30 minutes. This lets it come to room temperature and allows the spices to meld into the meat, enhancing the overall taste and tenderness when cooked.
Notes
- The red pepper flakes are optional; omit them if you prefer a milder flavor.
- This dry rub works well with brisket, steak, ribs, and other cuts of beef.
- For best results, apply the rub and let meat rest before cooking to allow flavors to penetrate.
- Store leftover rub in an airtight container for up to 6 months in a cool, dry place.
- This rub can be used with grilling, stovetop searing, or oven roasting.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Seasoning
- Method: No-Cook
- Cuisine: American
