Brisket Brown Sugar Rub Recipes
BRISKET RUB
Provided by Robert Irvine : Food Network
Categories condiment
Time 15m
Yield About 8 cups
Number Of Ingredients 16
Steps:
- Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container.
- Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.
ROBERT'S BRISKET RUB
This is a basic brisket rub recipe which leaves a tangy and flavorful crust on the brisket. It has been a big hit with my family and friends. This rub covers a 7-pound brisket. Rub mixture onto brisket then let set in plastic wrap overnight.
Provided by Brnagin4
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 21
Number Of Ingredients 9
Steps:
- Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 824.6 mg, Sugar 2.9 g
BROWN SUGAR BBQ RUB
This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor. The brown sugar helps make a nice bark. Makes enough to cover two 8-pound pork butts or 6 racks of ribs.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 10
Number Of Ingredients 10
Steps:
- Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.1 g, Fat 0.6 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 473.3 mg, Sugar 5.9 g
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- Use immediately or store rub in an airtight container in the cupboard for 3 months. Check on it every so often to make sure that the brown sugar has not hardened or dried out. Give it a good stir and secure the lid.
- To use: Apply a liberal amount all over the brisket. Cook as directed. Discard any rub that has come into contact with raw meat or moisture.
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