Matt'S Dry Rub
A flavorful dry rub blending cumin, garlic powder, chili powder, and other spices, perfect for enhancing brisket with bold, smoky notes suited for grilling enthusiasts.
Ingredients
Instructions
- Combine cumin, garlic powder, salt, chili powder, cornstarch, and black pepper in a bowl.
- Rub two-thirds of the spice mixture on the fat side of the brisket.
- Rub one-third of the spice mixture on the bottom side of the brisket.
- Grill the brisket as desired.
Tips & Substitutions
To enhance the flavor, consider marinating the brisket with the dry rub for several hours or overnight. If you don't have cumin, smoked paprika can be a great substitute. For a spicier kick, add cayenne pepper to the mix. Keep the brisket at room temperature for about 30 minutes before grilling for even cooking.
Serving Suggestions
Serve this flavorful brisket alongside classic sides like coleslaw or baked beans for a hearty meal. For a refreshing contrast, pair it with a side of Orange Jello Salad With Topping. This dry rub also works well on other meats, making it versatile for various grilling occasions.
Storage & Reheating
Store any leftover dry rub in an airtight container in a cool, dry place for up to six months. If you have leftover grilled brisket, wrap it tightly in foil or plastic wrap and refrigerate for up to four days. Reheat in the oven at 300°F until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Matt'S Dry Rub contains roughly 10 calories, with 0g protein, 2g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use this dry rub on other meats?
Absolutely! This dry rub works wonderfully on chicken, pork, and even vegetables. Just adjust the quantity based on the size of the meat, and enjoy the enhanced flavors it brings to your dishes.
How long should I let the rub sit on the brisket?
For optimal flavor, let the rub sit on the brisket for at least 30 minutes, but ideally, refrigerate it for several hours or overnight. This allows the spices to penetrate the meat more deeply, enhancing the overall taste.
What type of grill is best for cooking brisket?
A charcoal grill or a smoker is ideal for brisket, as they provide consistent heat and allow for low-and-slow cooking. If using a gas grill, set it up for indirect cooking and keep the temperature low to achieve tender results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).