Why travel to New York city for a pastrami sandwich when you can enjoy one just as good from the comfort of your home?
In my world pastrami is among the most wonderful smoked meats and nobody does it better than Katz’s in Manhattan. Pastrami depends heavily on the spice blend applied to the cured corned beef so I have come pretty close to replicating the rub used at Katz’s, a distinctive combination of coriander, black pepper and other spices. It also works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options.
Since there is no salt in this recipe, (click here to read why our rub recipes do not have salt), salting the meat first is a must. This process is called dry brining. Salt will penetrate deep into meat so you should get it on in advance, perhaps overnight. The rest of the spices and herbs cannot penetrate very deep, so the rub can go on anytime, even just before you start cooking. The general rule of thumb is 1/2 teaspoon Morton coarse kosher salt per pound (454g) of meat (don’t include bone, and ribs are about half bone).Get a sneak peak at Meathead’s next book. He shares chapters with members of our Pitmaster Club as he finishes them. Click here for a free 30 day trial. No credit card needed. No spam. Click here to Be Amazing!
Serve with: An egg cream.
Makes:About 1/2 cup
- 2 tablespoons whole black peppercorns
- 1 tablespoons fresh coarsely ground black pepper
- 1 tablespoon whole coriander seeds
- 1 tablespoon coriander powder
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon whole yellow (white) mustard seeds
- ½ teaspoon mustard powder
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are "cracked" but not completely powdered.
- Mix. Blend together all the spices.
- Use. Once prepared, either store the rub in a jar or other airtight container or use it to prepare Katz's Delicatessen quality pastrami as seen in this video.