Best Pastrami Spice Rub Recipes

DIY SPICE ESSENTIALS: DRY PASTRAMI RUB

DIY Spice Essentials: Dry Pastrami Rub image

Pastrami is a labor of love. If you make it from scratch from a brisked (navel is the best cut), it can take up to ten days, or you can purchase a corned beef from your butcher and cut that down to about 3 days. Granted, most of that time is spent waiting; your total participation in the project is probably less than two hours. The question is do you want to ruin the whole thing with some store-bought spice rub... The answer is a resounding NOOOOO! This rub has heat and sweet, perfectly balanced to compliment that beautiful, corned beef. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 11

Ingredients

PLAN/PURCHASE
2 tablespoon(s) coconut sugar
2 tablespoon(s) whole black peppercorns
1 tablespoon(s) fresh coarsely ground black pepper
1 tablespoon(s) ancho chili powder
1 tablespoon(s) whole coriander seeds
1 tablespoon(s) coriander powder
2 teaspoon(s) garlic powder
2 teaspoon(s) onion powder
1/2 teaspoon(s) whole yellow mustard seeds
1/2 teaspoon(s) mustard powder

Steps:

PREP/PREPARE
Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this dry spice should last 8 - 10 months.
If making pastrami is new to you, here is a recipe that works for me. Just substitute the spice mix in the recipe for this one and follow on from there. Easy/Peasy. https://www.justapinch.com/recipes/main-course/main-course-beef/homemade-pastrami.html
Gather your ingredients (mise en place).
Take the seeds (whole black peppercorn, whole coriander seeds and whole yellow mustard seeds), place them into a spice grinder, and give them a few one-second bursts.
The goal is not to grind them to a powder, just make them chunky. A good pastrami rub has some rough ground spices... not all powders.
If you do not have a spice grinder, you can always cover them with a few paper towels, and give them a few good whacks with a heavy skillet.
Mix the chunky spices with the powders.
Store in an airtight non-reactive container until needed.
PREP/PREPARE
Use on a good, corned beef, and smoke to make yummy pastrami. Enjoy.
Keep the faith, and keep cooking.

PASTRAMI SPICE RUB

Pastrami Spice Rub image

How to make Pastrami Spice Rub

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

2 cinnamon sticks
1 whole nutmeg
2 tablespoons red peppercorns
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 tablespoons red chile flakes
2 tablespoons allspice berries
2 tablespoons whole cloves
24 dried bay leaves, crumbled

Steps:

Using tongs, burn the cinnamon sticks over an open flame for 5 to 10 seconds. Alternatively, place the sticks on a sheet pan and char them with a blowtorch. Then, in a mortar and pestle, coarsely grind the torched cinnamon sticks with the nutmeg. 2. Add the remaining ingredients and continue to pound the spices until coarsely ground. Use immediately or store the rub in an airtight container at room temperature for up to 1 year.