Pastrami Rub Source: Barbecue Bible - Rubs and Marinades - Steven Raichlen 3 tablespoons coriander seeds 8 cloves garlic, minced 2 tablespoons black peppercorns 2 tablespoons yellow mustard seed 1 tablespoon white peppercorns 5 tablespoons coarse salt 3 tablespoons dark brown sugar 5 tablespoons paprika Get out your little electric grinder and pulverize all to a fine powder. This rub can be used to make beef pastrami or as discussed in The Barbecue Bible, one can also make salmon pastrami, turkey breast pastrami. The longer you marinate the meat with this rub in the refrigerator, at least 48 hours, the better.