Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options.

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.

This pastrami rub is the perfect seasoning blend for your homemade smoked pastrami. Just a simple mix of ingredients, including black peppercorns, coriander, and mustard seeds. It will complete your corned beef brisket recipe.

Authentic Flavor: The Katz pastrami rub recipe captures the iconic taste of Katz’s Delicatessen, allowing you to recreate a deli classic at home. Key Ingredients: Essential spices include black pepper, coriander, garlic powder, and smoked paprika, all contributing to the rub’s unique flavor profile.

Smoking or grilling some pastrami soon? This Pastrami Rub is a lifesaver! It’s a super easy blend of spices that comes together in just 5 minutes, but the flavor it imparts is incredible. This rub isn’t just for pastrami though – use it on beef brisket, pork ribs, or even roasted vegetables for a delicious and unique twist!