Description
This Bold & Smoky Coffee Rub is a flavorful blend of ground dark roast coffee, spices, and brown sugar, perfect for enhancing steaks, chicken, pork, or ribs. The rub creates a rich crust with deep smoky and slightly sweet notes, adding complexity and juiciness to your grilled, roasted, or smoked meats.
Ingredients
Scale
Rub Ingredients
- 1/4 cup ground coffee (preferably dark roast)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1/2 tsp salt (or more to taste)
- 1/4 tsp cayenne pepper (optional, for heat)
Instructions
- Mix the Rub: In a small bowl, combine all the ingredients: ground coffee, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, black pepper, cumin, salt, and cayenne pepper if using.
- Stir Well: Stir the mixture until all the ingredients are evenly incorporated, creating a uniform rub blend.
- Prepare the Meat: Pat your chosen meat dry with paper towels to remove any moisture, which helps the rub adhere better.
- Apply the Rub: Generously coat the meat on all sides with the coffee rub, pressing gently to ensure it sticks well and covers the entire surface.
- Rest for Flavor: Let the meat sit with the rub for at least 30 minutes at room temperature, or for deeper flavor, refrigerate for a few hours to overnight.
- Cook the Meat: Cook your rubbed meat using your preferred method—grill, roast, or smoke as usual—until it reaches your desired doneness. The rub will form a flavorful crust while keeping the inside juicy.
- Serve: Once cooked, serve your meat hot, enjoying the bold, smoky coffee-infused crust and rich flavors.
Notes
- The cayenne pepper is optional; omit or adjust to control heat level.
- Best results when meat is allowed to marinate with the rub for several hours or overnight.
- Works well on various meats: beef steaks, chicken, pork chops, ribs, or even brisket.
- Store leftover rub in an airtight container for up to 3 months in a cool, dry place.
- Patting the meat dry before applying rub is essential to form a good crust.
