Homemade Pastrami Rub Recipe

Mix up this simple homemade pastrami rub recipe to use as a dry rub on smoked corned beef brisket or to make smoked turkey pastrami and more!

Course Condiment

Cuisine American

Keyword Homemade pastrami rub recipe

Prep Time 5

Cook Time 5

Servings Cups

Calories 700kcal

Author Bon Appeteach

Please Note- This recipe doesn't include salt because homemade pastrami is cured and is very salty. If using for other recipes, add kosher salt as needed to season.
In a medium skillet over medium low heat, add the juniper berries, coriander seed and mustard seeds to the pan.
Move the seeds around frequently to lightly toast until aromatic and then remove the pan from the heat and allow the spices to cool to room temperature. Do not let them burn or it will make the rub bittter.
To a spice grinder, grind the toasted seeds first (omitting the black peppercorns) into a fairly fine mixture and add to a small bowl.
Next, grind the black peppercorns so they are closer to a coarse grind and add to the bowl.
Mix in the brown sugar, paprika, and garlic powder to the other spices until a rub is fully formed and combined.
Use on smoked corned beef brisket or other meats as desired and store the remaining pastrami rub in a glass jar or airtight container.

Do not toast the black peppercorns. The heat can make them too bitter for this recipe. Read more via the article above if desired.