{"id":5276,"date":"2022-08-26T16:33:29","date_gmt":"2022-08-26T16:33:29","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=5276"},"modified":"2022-09-12T08:35:43","modified_gmt":"2022-09-12T08:35:43","slug":"pastrami-rub-recipe","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/pastrami-rub-recipe\/","title":{"rendered":"Insanely Good Pastrami Rub Recipe: An Easy Guide"},"content":{"rendered":"\n
A pastrami sandwich is one of the most delicious meals on the planet without question. Great pastrami is made possible by a well-balanced generous coating of the dry rub. My personal favorite is a heavily tangy sour flavor that’s lighter on the hot and sweet qualities.<\/p>\n\n\n\n
I have been making smoked pastrami for decades now and my family has always relished my pastrami recipes. While it is fairly straightforward, making smoked pastrami requires patience and a decent skill at mixing the dry rub.<\/p>\n\n\n\n
Only your imagination limits the variations you can make to a pastrami dry rub. In this post, I will walk you through this particular process so that you can make your own delicious, flavorful pastrami rub. Let\u2019s get started.<\/p>\n\n\n<\/figure>\n\n\n
Assembling Your Homemade Pastrami Dry Rub<\/h2>\n\n\n\n
What you want to achieve ultimately is a rich, spicy blend that absorbs into your cured meat giving that extra layer of flavor and color. Below are three recipes that you can use with each one being a tad spicier and more complex than the previous one.<\/p>\n\n\n\n
I would advise you to make a large amount and store the leftover in an air tight container or airtight Ziploc bags. This way, you have plenty in case you want a generous coating. Let\u2019s start with a very basic rub.<\/p>\n\n\n\n
Basic Pastrami Rub Recipe<\/h3>\n\n\n\n
Total time: 5 – 10 minutes<\/em><\/p>\n\n\n\n
Ingredients<\/h4>\n\n\n\n
2 tbsp, black peppercorns or crushed black pepper<\/li>
\u00bc cup coriander seeds or ground coriander<\/li>
1 – 2 tbsp smoked paprika<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\n\n
Instructions<\/h4>\n\n\n\n
Using a pestle and mortar, a spice grinder, or a food processor, mix and grind the black peppercorns and coriander seeds to granulated powder but not to fine dust. Granules will produce a better texture.<\/li>
Evenly mix all three spices in a small bowl.<\/li>
You have a basic pastrami rub.<\/li><\/ul>\n\n\n\n
Sweet And Spicy Pastrami Rub Recipe<\/h3>\n\n\n\n
Prep time 5 – 10 minutes | Total time 5 – 10 minutes<\/em><\/p>\n\n\n\n
Ingredients<\/h4>\n\n\n\n
4 tbsp, black peppercorns, or ground black pepper<\/li>
\u00bd cup coriander seeds or ground coriander<\/li>
2 tbsp smoked paprika<\/li>
\u00bc cup turbinado sugar<\/li>
2 tbsp garlic powder<\/li>
2 tbsp onion powder<\/li>
1 tbsp chili powder<\/li><\/ul>\n\n\n\n
Instructions<\/h4>\n\n\n\n
Using a food processor, grinder, or a pestle and mortar, grind the whole seeds to a granulated powder.<\/li>
Pour all the spices into a small bowl and mix evenly.<\/li>
Your dry rub is ready.<\/li><\/ul>\n\n\n\n
Hot And Spicy Pastrami Rub Recipe<\/h3>\n\n\n\n
Prep time 5 – 10 minutes | Total time 5 – 10 minutes<\/em><\/p>\n\n\n\n
Ingredients<\/h4>\n\n\n\n
4 tbsp whole black peppercorns<\/li>
2 tbsp ground black pepper<\/li>
2 tbsp whole coriander seeds<\/li>
2 tbsp coriander powder<\/li>
2 tbsp brown or turbinado sugar <\/li>
2 tbsp paprika<\/li>
4 tbsp garlic powder<\/li>
4 tbsp onion powder<\/li>
1 teaspoon white or yellow mustard seeds<\/li>
1 teaspoon mustard powder<\/li>
1 tbsp ancho chili powder<\/li><\/ul>\n\n\n\n
Instructions<\/h4>\n\n\n\n
Put all the ingredients in a Ziploc bag and crush with a meat tenderizer, a skillet, or a rolling pin to crack the whole seeds into coarsely broken granules. A grinder will also work perfectly.<\/li>
Pour the fresh coarsely ground spices into a bowl and mix thoroughly and evenly.<\/li>
You have a hot and spicy dry rub.<\/li>
You can use less black pepper or make this rub without the chili powder since this recipe will pack quite the punch.<\/li><\/ul>\n\n\n\n
![\"Pastrami](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Pastrami-Rub-Recipe.jpg\")
<\/figure>\n\n\n![\"Rubbing](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Rubbing-spices-onto-the-meat.jpg\")
<\/figure><\/div>\n\n\n\n![\"Seasoned](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Seasoned-Pastrami-Slices.jpg\")
<\/figure><\/div>\n\n\n\n![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Smoked-Pastrami-on-a-Wooden-Tray-1.jpg\")
<\/figure><\/div>\n\n\n\n