This pastrami rub is the perfect seasoning blend for your homemade smoked pastrami. Just a simple mix of ingredients, including black peppercorns, coriander, and mustard seeds. It will complete your corned beef brisket recipe.
There’s nothing quite like making your own homemade smoked pastrami. Originally a method of preserving beef, it’s now a recipe in its own right. Due to the different preparation stages it needs to go through (it has to be pickled, brined, and smoked), it takes a long time. But it’s well worth the wait.
The key to excellent smoked pastrami is the rub. Like with any other type of beef seasoning rub, the aim is to add a layer of flavor to the meat that will last through cooking. Ingredients differ from recipe to recipe, but the goal is always to add a slightly sweet and spicy touch of flavor to the finished meat.
We’ll be using a simple blend of fresh black peppercorns, coriander seeds, and yellow mustard for our smoked pastrami rub recipe. We’ll also work in some brown sugar, paprika, garlic, and onion powder. Each has a unique and robust flavor by itself, but they come together beautifully for this beef seasoning.
The ingredients need to be combined in a small bowl, and the rub is ready to go. When applying to pastrami, I use yellow mustard as an adhesive to glue the seasoning on. If this sounds like overkill, don’t worry. This is purely practical and won’t add any flavor to the final product.
Finally, you might notice that, unlike other BBQ dry rubs, there isn’t any salt in this blend. This is because pastrami goes through several days of brining, so they will have a good deal of salt already soaked into the meat. If we add any more, we run the risk of the pastrami being too salty and inedible.