World Championship Brisket Rub

🧂 Ingredients

• 1/4 cup coriander seeds
• 1/4 cup cumin seeds
• 1/4 cup fennel seeds
• 1/4 cup espresso

  fine ground
• 1/4 cup sea salt
• 1/4 cup brown sugar
• 2 tablespoons onion powder
• 2 tablespoons granulated garlic
• 2 tablespoons paprika

  not smoked
• 2 tablespoons dried parsley
• 1 1/2 tablespoons black peppercorns
• 1 1/2 teaspoons crushed red pepper flakes

  (sub with 1/2 teaspoon cayenne)

Instructions

• 1 Toast coriander, cumin, fennel, and black peppercorns In a large skillet over
  medium heat.
  
  Move the seeds around the pan to prevent burning. Once the spices bloom and
  become fragrant, it’s time to halt the toasting process.
  
  Remove from heat and pour the toasted seeds onto a clean plate. Carefully spread
  them out and let them cool for 10 minutes.
• 2 Working in batches, pulverize toasted spices and pepper flakes in spice grinder
  until it reaches a medium to fine texture.
• 3 Place ground spices into a bowl and stir in remaining ingredients.
  
  Use rub right away or store in an airtight container in the cupboard for up to
  12 months after preparation.
• 4 Discard any leftover rub that has come into contact with raw meat.
• 5 This rub is also an excellent seasoning choice for other cuts of beef like plate
  short ribs, tri-tip, prime rib, or tomahawk steaks.

Nutrition Info