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Classic brisket dry rub

This rub is not restricted to brisket, it will work well with most any beef, pork, lamb or other red meats.  This is a bold rub with some heat, so feel free to drop the cayenne to a level that you enjoy. This batch size will give you good coverage for 5 to 6 pounds of meat.
Total Time 30 minutes
Course Rub
Cuisine American
Servings 1 Brisket
Calories 60 kcal


  • Bowl
  • Glove


  • ¼ Cup kosher Salt
  • ¼ Cup brown sugar
  • 2 Teaspoons Granulated Garlic
  • 2 Teaspoons Onion Powder
  • ¼ Cup Paprika
  • 1 Teaspoon Black Pepper fine grind
  • 2 Teaspoons Cayenne Pepper
  • 1 Teaspoons Dried Oregano
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Chili Powder


  • In a bowl mix together all ingredients.
  • Depending on how chunky your brown sugar, is grab a whisk or throw a glove on and mix this until the pieces are all broken up and evenly sized.
Keyword brikset, dry rub