This rub ramps up the flavor by mixing freshly cracked pepper and coriander seeds with a special blend of spice powders.
Course Condiment / Sauce
Cuisine American
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 1whole brisket
Calories 225kcal
Author Joe Clements
Ingredients
2tbspblack peppercornsground
1tbspbrown sugar
1tbsppaprika
1tbspcoriander powder
2tspgarlic powder
2tsponion powder
½tspmustard powder
2tbspblack peppercornswhole
1tbspcoriander seeds
½tspmustard seeds
Instructions
Combine all of the ground peppercorns, brown sugar, paprika, coriander powder, garlic powder, onion powder and mustard powder in a small bowel and mix to combine.
Combine the whole peppercorns, coriander seeds and mustard seeds and lay on a clean cloth.
Fold the cloth and then use a heavy pan or rolling pin to smash the seeds. You want them to be cracked but not completely turned into a powder.
Add to the bowl and mix all ingredients together.
If you are using straight away, spread mustard over the meat to help the rub stick and then apply rub liberally to all sides of the meat. Make sure to press the rub in with your hands to help it stick.
If you are not using straight away store in an air tight container.
Notes
You can substitute the whole peppercorns and coriander and mustard seeds for powder if you wish. But the cracked seeds have a lot more flavor and help create a more textured rub.
Every ingredient is optional except for the ground coriander and black pepper.