Katz's Deli Pastrami Rub
A peppery, coriander-forward dry rub with a little sweetness and gentle paprika warmth. The mix stays coarse from the cracked whole spices, giving pastrami or other beef cuts a textured crust.
Total time: 5 min • Active: 5 min • Inactive: 0 min
Cooking feedbackNo ratings yetCook notes summary and your notes
Cook Notes Summary
No summary yet.
Generated from private cooking notes.
Add this recipe to your scratch meal and set a meal time to see clock times instead of countdown timers.
Ingredients
- 2 tbsp black peppercorn
- 1 tbsp coriander seed
- 0.5 tsp yellow mustard seed
- 1 tbsp ground black pepper
- 1 tbsp ground coriander
- 1 tbsp light brown sugar
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 0.5 tsp mustard powder
Steps
Crush the black peppercorns, coriander seeds, and yellow mustard seeds in a zipper bag with the bottom of a saucepan until they are cracked but not powdered.≈ 3 min Mix the cracked spices with the ground black pepper, ground coriander, brown sugar, paprika, garlic powder, onion powder, and mustard powder until evenly blended.≈ 2 min
Add this recipe to your scratch meal to save your step completion progress as you cook.
Adapted from amazingribs.com
Yields
- 96 quarter-tsp pastrami rub
Your Cooking Notes
Sign in to add private cooking notes.