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.
- 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.
From dkcraftbbq.com/recipe/pastrami-rub