Description

This Bold & Smoky Coffee Rub is a flavorful and aromatic spice blend perfect for enhancing the taste of steaks, chicken, pork, or ribs. Combining ground dark roast coffee with brown sugar, smoked paprika, chili powder, and a variety of spices, this rub creates a delicious crust that locks in juiciness and adds a smoky depth to grilled, roasted, or smoked meats. Ideal for those seeking a rich, robust flavor with just a hint of heat.

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)

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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 until well mixed and all ingredients are evenly incorporated.
Apply the Rub: Pat your meat dry with paper towels to remove any moisture, which helps the rub adhere better. Generously coat your meat (such as steaks, chicken, pork, or ribs) with the coffee rub, pressing gently to ensure it sticks evenly on all sides.
Marinate: For the best flavor, let the meat sit with the rub for at least 30 minutes. For deeper flavor penetration, refrigerate for a few hours or overnight.
Cook the Meat: Grill, roast, or smoke your meat following your preferred cooking method and cut of meat. The rub will form a beautiful, flavorful crust while the inside stays juicy and tender.
Serve: Once cooked to your desired doneness, serve immediately and enjoy the bold, smoky coffee-infused crust enhancing your meat.

Notes

Adjust the cayenne pepper quantity based on your preferred level of heat or omit if you prefer no spice.
Make sure to pat meat dry before applying the rub to ensure it sticks well.
This rub works great on a variety of meats including beef, pork, chicken, and ribs.
For an extra smoky flavor, try using smoked sea salt instead of normal salt.
Store any leftover rub in an airtight container in a cool, dry place for up to 3 months.