Sandra This Bobby Flay Brisket Rub Recipe is a smoky and sweet recipe, which is made with brown sugar and smoked paprika. It’s the perfect BBQ rub, ready in about 5 minutes.
Bobby Flay Brisket Rub Ingredients
- 1/3 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 2 1/2 teaspoons black pepper freshly ground
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3/4 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
How To Make Brisket Rub
- Mix Ingredients: Combine all ingredients (brown sugar, paprika, smoked paprika, pepper, salt, garlic powder, onion powder, mustard powder, and cayenne) in a bowl and mix until well blended.
- Store Properly: Transfer the rub to an airtight container for freshness. Keep it in a cool, dry place. This rub stays fresh for up to 4 months if stored properly.
- Apply to Ribs: When ready to use, generously pack the rub onto your brisket or rack of ribs before cooking.
Recipe Tips
- How much rub should I use? Be very generous! For a large cut like a brisket, you want a thick, even coating over the entire surface. This is what will create the delicious, dark, caramelized crust known as “bark.”
- How can I make the rub stick better? For a “wet” application that helps the rub adhere, you can first slather the brisket with a thin layer of yellow mustard or a light coating of olive oil before packing on the dry rub. The mustard flavor will cook off.
- How can I adjust the heat level? This rub has a mild, warming heat from the cayenne. If you prefer a spicier rub, increase the cayenne pepper to 1/2 or 1 teaspoon. For a no-heat version, omit it.
- What’s the purpose of the brown sugar? The brown sugar is key. It balances the heat from the cayenne and the savory spices, and it’s the primary ingredient that helps create a beautiful, dark, caramelized “bark” on the brisket as it smokes.
What To Use Brisket Rub On
This is a classic BBQ rub, perfect for smoking or slow-roasting. It’s fantastic on:
- Beef Brisket (its main purpose)
- Pork Shoulder (for Pulled Pork)
- A whole rack of Pork Ribs
- Beef Chuck Roast
How To Store Brisket Rub
- Room Temperature: This dry rub is completely shelf-stable. Store it in an airtight container (a glass jar with a tight lid is perfect) in a cool, dry, and dark place, like a pantry or spice cabinet. It will stay fresh for up to 4 months.
Bobby Flay Brisket Rub Nutrition Facts
(Per 1 tablespoon of dry rub)
- Calories: ~30 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: ~650mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but for the best flavor and a superior “bark,” it’s highly recommended to apply the rub, wrap the brisket tightly in plastic wrap, and let it “marinate” in the rub in the refrigerator for at least 8 hours, or overnight.
Regular paprika is sweet and mild. Smoked paprika (or “pimentón”) is made from peppers that are smoked and dried over oak fires, giving it a deep, smoky, and woodsy flavor that is essential for a true BBQ rub.
It is not recommended. This recipe already has 1 tablespoon of kosher salt. Using garlic salt or onion salt will make the final rub extremely salty and out of balance. You must use granulated powder.
Try More Recipes:
Bobby Flay Brisket Rub Recipe
Description
A classic Texas-style brisket rub that’s perfectly balanced with sweet, smoky, and savory spices to create the ultimate “bark” for your smoked brisket.
Ingredients
Instructions
- In a medium bowl, combine all nine ingredients: brown sugar, both paprikas, pepper, salt, garlic powder, onion powder, mustard powder, and cayenne.
- Whisk or stir very well to ensure everything is evenly distributed.
- Transfer to an airtight container (like a jar) for storage.
- To use, pat your brisket dry and apply the rub generously, pressing it into the entire surface of the meat.
Notes
- This rub is spicy! For a milder version, reduce the cayenne pepper.
- For best results, apply the rub to your brisket and let it rest in the fridge for at least 8 hours (or overnight) before cooking.
- Store in a cool, dark, and dry place for up to 4 months.
