14/12/2019 Authentic Close To Katz's Pastrami Rub

Katz's Pastrami Rub Recipe

This rub is key for making good Pastrami, but you can also use it for all different cuts of meat.

Makes. A bit more than half a cup, enough for a whole beef brisket about 18 pounds with some leftover

Takes. 15 minutes.

Course. Rub.

Cuisine. American.

Ingredients
2 tablespoons whole black peppercorns

2 tablespoons fresh coarsely ground black pepper

1 tablespoon whole coriander seeds

1 tablespoon coriander powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1/2 teaspoon whole mustard seeds

1/2 teaspoon mustard powder

Options. The paprika mostly adds color. If you want to veer from the conventional and amp it up a bit, substitute ancho powder
or American chili powder, but be careful, the black pepper and mustard supply an ample kick. You can leave anything out that you
want except the black pepper and the coriander.

Method
1) If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds.
If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are
"cracked" but not completely powdered.

2) Blend together all the spices. Rinse the meat, and while it is damp, apply the rub liberally, about 4 tablespoons per square foot
of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub.

Meathead Goldwyn - Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism
Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times
Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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