Mix all the ingredients in a small bowl until evenly combined. No clumps allowed—think smooth operator.
Pat the corned beef dry with paper towels. This helps the rub stick like a champ.
Rub the seasoning all over the beef, coating every edge. Don’t be shy—get the corners and crevices.
Let it rest for 15–20 minutes if you’ve got the time. If not, straight to the pan is fine—we’re flexible humans.
Cook as you normally would for corned beef (boil, braise, or slow-cook). The rub will form a tasty crust during cooking.
Check for doneness and let it rest a few minutes before slicing. Juicy slices > dry chaos.
