If you haven’t made a homemade pastrami in your smoker, now is the time to start. While it requires some planning, this pastrami spice rub will get you headed in the right direction!

What does pastrami spice rub taste like?

A pastrami rub has a zesty blend of spicy, earthy, tangy, and sweet flavors. Once cooked, the pastrami will embody all of these flavors with a delicious hint of smoke.

How much pastrami rub should I use on a cured brisket?

For a 10-pound trimmed brisket, you’ll need roughly 1/3 cup of pastrami spice rub to coat the entire surface of the roast. However, you can adjust the amount of rub based on the size of your brisket and your taste preferences. Remember that this recipe does not contain salt since the meat cures in a brine solution. If using this rub on uncured meat, use 1/2 teaspoon of fine salt or 1 teaspoon of kosher salt per pound of meat.

Recipe ingredients

• Black peppercorns
• Coriander seeds
• Dark brown sugar
• Paprika (use equal parts regular paprika and smoked paprika combined)
• Yellow mustard seeds
• Onion powder
• Fresh minced garlic cloves (substitute with granulated garlic, however, we encourage you to use fresh garlic for this recipe!)
• Vegetable oil use as a binder (optional)

Pastrami spice rub instructions

• Toast spices: Lightly toast the black peppercorns, coriander, and yellow mustard seeds in a small skillet over medium heat for 1 minute or until fragrant. Gently toss the seeds to keep them from scorching.
• Cool spices: Remove the skillet from heat and transfer the seeds to a small bowl. Cool for 10 minutes.
• Grind spices: Crush the seeds to your desired consistency using a spice grinder or mortar and pestle.
• Combine ingredients: Mix ground seeds with brown sugar, paprika, onion powder, and fresh minced garlic. 
• Use the rub: Apply the pastrami rub on meat and cook as directed.
• Do not store rub with fresh garlic added to it. If you plan to use the rub in the future, combine all of the dry rub ingredients and store them in an airtight container for up to 6 months. Mix it with fresh minced garlic right before applying.

What are the different types of pastrami?

Pastrami is typically made from beef brisket, but there are other cuts, such as beef navel or round roasts, that can also used. Different styles of pastrami exist, each with a distinct flavor profile and preparation.

• New York-style pastrami: This is the most famous pastrami, thanks to Katz Deli. Beef brisket is cured in a brine, coated with a black pepper spice rub, smoked, then steamed to tenderize the meat. The meat is sliced thin and turned into a delicious pastrami sandwich.
• Montreal-style pastrami: Quite similar to New York-style pastrami, but made with a slightly different spice rub.
• Turkish pastrami (pastırma): Made from buffalo meat, heavily seasoned with savory spices like garlic, fenugreek, cumin, and paprika, smoked, served sliced, or used in soups and stews.
• Romanian pastrami: Made with beef and pork, cured in a brine, and rubbed with paprika, garlic, and coriander, smoked, then served as cold cuts or used in sandwiches.
• Turkey pastrami: Turkey pastrami is a popular alternative for people who do not eat beef or want less calorically dense meat. Turkey pastrami has a milder flavor and is described as pleasantly sweet with a kiss of smoke.
• Beef rib pastrami: Made from huge beef plate ribs. These ribs are cured, coated in a pastrami spice rub, and smoked until tender. It’s a great option for those who are new to pastrami making. Serve the ribs independently or, slice and pile high on sandwiches. Of course, add a little Russian dressing, swiss cheese, and sauerkraut to those sandwiches for an ultimate treat!

Can you use pastrami rub on other foods?

Yes, you can! This aromatic rub adds incredible flavor to all types of proteins and red meat, including steaks, lamb, chicken, pork, and even tofu.

More recipes to try!

• Smoked Pellet Grill Brisket
• Smoked Brisket Burnt Ends
• Beef Back Ribs
• Smoked Pastrami Steak

Print

Pastrami Spice Rub

A good pastrami spice rub, like this one, will add incredible flavor of this popular deli meat. If you haven't tried making pastrami, now is the time to start!

Course Rubs

Cuisine American BBQ

Keyword pastrami seasoning blend, pastrami spice rub, smoked pastrami rub

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 0.33 cup

Calories 514kcal

Ingredients

• 2 tablespoons black peppercorns
• 2 tablespoons coriander seeds
• 1 tablespoon dark brown sugar
• 1 tablespoon paprika (use 1 1/2 teaspoons regular paprika and 1 1/2 teaspoons smoked paprika combined)
• 1 1/2 teaspoons yellow mustard seeds
• 1 teaspoon onion powder
• 1 tablespoon fresh minced garlic (substitute with 1 1/2 teaspoons granulated garlic, however, we encourage you to use fresh garlic for this recipe!)

Instructions

• Toast the black peppercorns, coriander, and yellow mustard seeds in a small skillet over medium heat for 1 minute or until fragrant. Gently toss the seeds to keep them from scorching.
• Remove the skillet from heat and transfer the seeds to a bowl to cool for 10 minutes.
• Grind the seeds using a spice grinder or mortar and pestle. Some folks prefer a light to medium grind, while others prefer a fine grind. The choice is yours!
• Combine ground seeds with brown sugar, paprika, onion powder, and fresh garlic.
• Apply the rub onto the meat and cook as directed.
• Do not store rub that has fresh garlic added to it. If you plan to use the rub in the future, combine all the dry rub ingredients and store in an airtight container for up to 6 months. Mix it with fresh garlic once you can apply it to the meat.

Nutrition

Calories: 514kcal | Carbohydrates: 109g | Protein: 16g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 44mg | Potassium: 1555mg | Fiber: 32g | Sugar: 38g | Vitamin A: 1220IU | Vitamin C: 52mg | Calcium: 619mg | Iron: 13mg

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