Pastrami Rub: The Right Spices for Perfect Seasoning!

Pastrami Rub Seasoning Blend

Pretty isn’t it?

This is a super cool rub.  I think the coriander is the secret spice to the incredible and unique pastrami flavor.  You could absolutely use a little of this on other meat as well and enjoy the flavor, but it really shines on a pastrami.

Pastrami Seasoning

You use this seasoning blend after the pastrami has brined for at least two weeks.

Take the brisket out of the brine and the let it soak overnight in cold water to remove some of the salt.  Pat the meat dry with paper towels and season liberally with the rub before putting it on the smoker.

Pastrami Rub

The best seasoning blend for making pastrami
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dry Rub
Cuisine American
Calories 5 kcal


  • 4 tablespoons fresh coarsely ground black pepper
  • 2 tablespoons coriander powder
  • 1 teaspoon mustard powder
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder


  • Combine all ingredients in a small bowl.
Keyword Pastrami Rub and Seasoning

7 thoughts on “Pastrami Rub: The Right Spices for Perfect Seasoning!

  1. I bought a brand new pellet smoker a month ago but we got down into the minus 35-50 C. for the last three weeks to a month. I had my brisket soaking in the brind for 6 days and then rinsed it 4 or 5 times dried it with paper towels and had no choice but to vacuum seal it and keep it frozen until today as we are now in the plus 3 -4 C. for a couple days so now is the time. I decided to try this rub out as it sounded pretty good to me. I also have two good size fresh white fish that I will also be smoking as they only take about 2 – 3 hours. My fishing buddy brought the fish over ( Uncleaned of course! ) but tomorrow night we will have a feast!. I sure hope this rub works out!

  2. I used 3/4 of this amount on a 4 pound piece of brisket. It was delicious. The pepper is strong, but on a sandwich was great. Next time I may use a little less. Thanks!

  3. Also works well on nova smoked salmon, but with maybe fewer peppercorns if you’re not into spicy. Thanks for the recipe!

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