A Pastrami Rub Recipe That Rivals New York’s Famed Katz’s Deli

I went to Katz’s Deli repeatedly to nail the perfect blend of black pepper, coriander and other spices.

In my world, pastrami is one of the most wonderful meats and nobody does it better than Katz’s Deli in Manhattan. Pastrami depends heavily on the spice blend applied to the cured corned beef. So, I have come pretty close to replicating the pastrami rub recipe 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, and on beef short ribs to name a few options. Use this rub on corned beef, then smoke it, to make awesome pastrami as described here.

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What is pastrami rub?

Pastrami rub is a signature blend of spices that forms the flavorful crust on cured brisket (corned beef) when it is smoked. In classic pastrami, just like at Katz’s Deli in New York City, the spice rub is essential for delivering the signature peppery, citrusy, and slightly sweet flavor that defines the bark on the meat. Unlike many BBQ rubs, pastrami rub does not include salt because pastrami begins with corned beef that has already been salted during wet brining.

Why you’ll love this pastrami rub recipe

• Authentic deli flavor at home: This spice blend is very close the famous Katz’s pastrami seasoning that gives deli-style pastrami its iconic crust and aroma. 
• Versatility: This rub works not just for pastrami but also on beef short ribs, pork belly, poultry like duck and goose, salmon, and even mushrooms.
• Simple and customizable: Black pepper and coriander are the key spice flavors, but you can adjust the other flavors like paprika, mustard, garlic powder, and onion powder to suit your taste. 
• Quick to prepare: Takes just minutes to mix, keeps for weeks, and delivers deep flavor impact.

Ingredients & substitutions

• Whole black peppercorns: I like to crack these for sharp heat and a crunchy texture. Freshly cracked pepper releases more aroma than store-bought pre-cracked pepper. Substitute: Try smoked peppercorns for an extra smoky note.
• Coarsely ground black pepper: Some ground pepper mixed with the cracked pepper makes a super-crunchy crust and extends the pepper flavor on your palate.
• Whole and ground coriander seeds: Coriander adds a lemony lift to the spice aromas. As with the black pepper, a mix of crushed coriander seeds and coriander powder improves the crust and deepens the flavor. Bonus flavor: Toast the seeds before crushing and grinding them to the aromas. 
• Brown sugar: A little sugar balances the spice and caramelizes into the crust when cooked. Substitute: Dark brown sugar for a deeper molasses flavor. 
• Paprika: Mostly adds color, along with a subtle sweetness. Substitute: Ancho or smoked paprika for deeper, smoky flavor.
• Garlic powder and onion powder: Both boost savory depth but aren’t strictly necessary. 
• Whole yellow mustard seeds and mustard powder: Why both? Again, it’s the texture contrast that really sets this rub apart from others. The mustard itself brings sharp complexity. Substitute: If you don’t have whole mustard seeds, just use all mustard powder.

How to make this pastrami rub recipe

• Crack the whole spices: Lightly crush whole peppercorns and coriander seeds in a bag or spice grinder so they’re cracked but not powdered. 
• Mix everything: Combine the cracked seeds with the ground spices and brown sugar in a bowl. Or shake it all in a jar. 
• Use or store: Use right away as the rub on corned beef for making pastrami, or store the spice mix in an airtight container away from heat and light for a few weeks.

How to use pastrami rub

• On brisket: The intended use. Massage the rub into the surface of fully cured brisket before smoking for that authentic New York deli flavor. 
• On other meats: With black pepper, coriander, and mustard, this rub also works well on beef short ribs, pork belly, duck breast, and goose breast, especially before smoking or roasting. 
• Smoked or roasted vegetables: Try lightly sprinkling on root vegetables or squash before smoking or roasting for a bold savory flavor.
• Smoked or roasted poultry: A pinch lifts turkey or chicken with peppery and citrusy notes.

Expert tips

• Skip added salt: Pastrami begins with brined meat, so you don’t need salt in the rub. 
• Grind fresh: Freshly cracked and ground spices preserve the most volatile oils, so they smell and taste more intense.
• Massage it in: As you apply the spice rub, massage it into the meat, pressing gently for better adhesion. 
• Store properly: All spices lose flavor and color when exposed to heat and light. Keep any leftover rub in an airtight container in a cool, dark place. It’s best within a few weeks. 
• Adjust the heat: Like it spicy? Use ancho chili powder instead of paprika. You could also get creative with other peppers, subbing in some Szechuan peppercorns and/or ground cayenne pepper.

Pastrami Rub FAQ

If you like this pastrami rub recipe, you’ll love…

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• Smoked Pastrami Recipe That’s Close to Katz’s
• Sous Vide Que Pastrami Recipe