My Pastrami Rub
The pastrami rub so many of you asked for: about 3:2:1 black pepper, coriander and everything else. No salt, so go as heavy as you want.
This is the rub a lot of you keep asking for. It's a slight modification of a Katz's Deli style recipe. I swapped the whole peppercorns and mustard seeds for an extra tablespoon of ground.
The ratio is roughly 3:2:1: black pepper, then coriander, then everything else. There's no salt in it, because the meat is already cured. That means you can go heavy with it for a really thick bark and it'll never be too much.
I put it over a mustard binder on brisket, beef belly and anything else I've brined for pastrami.
Watch the cook
And More!
My Pastrami Rub
The pastrami rub so many of you asked for: about 3:2:1 black pepper, coriander and everything else. No salt, so go as heavy as you want.
Print- Prep
- 5 minutes
- Cook
- N/A
- Total
- 5 minutes
- Yield
- About ½ cup
- Method
- Rub
- Wood
- N/A
Ingredients
Instructions
- Mix everything together in a bowl.
- Coat the brined, rinsed and dried meat with a thin layer of mustard.
- Apply the rub heavily on all sides and let it adhere before it goes on the smoker.
Pitmaster Notes
- No salt in this rub, because the meat is already cured.
- Double or triple it for a big packer. Store the rest in an airtight jar.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
