Dry Rub For Corned Beef
Dry Rub for Corned Beef creates the most tender brisket! It's packed with flavor from spices that are perfect for tenderizing corned beef.
Servings: 6
Calories: 79kcal
Equipment
- mixing bowl and spoon
Ingredients
- ½ cup brown sugar firmly packed
- 1 teaspoon yellow mustard seed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons pickling spice ad
Instructions
- In a mixing bowl, stir all ingredients together until thoroughly combined.
- Slather dry rub over corned beef or other meat until completely covered. Work in with your hands on both sides of meat, including the fatty side.
- For baking instructions, click on Dutch Oven Corned Beef
Notes
- Go to Dutch Oven Corned Beef for instructions on how to make corned beef brisket in the oven.
- Recipe makes a half pint of dry rub. You'll only need 2 to 3 Tablespoons for baked corned beef. Store dry rub in an airtight container such as a mason jar for up to 1 month.
- Cook corned beef with 2 bottles of dark beer for best results. It offsets the brown sugar in the dry rub and creates a delicious flavor profile.
- Sprinkle dry rub over beef to make a savory pot roast.
- Slather the seasoning over pork tenderloin before cooking it on the grill.
Nutrition
Calories: 79kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 56mg | Fiber: 1g | Sugar: 18g | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg