Description
This Bold & Smoky Coffee Rub is a flavorful and aromatic spice blend perfect for enhancing steaks, chicken, pork, or ribs. The dark roasted coffee combined with smoky paprika, chili powder, and a hint of sweetness from brown sugar creates a delicious crust that locks in juiciness and adds depth 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 ground coffee, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, black pepper, cumin, salt, and cayenne pepper (if using) until well mixed and evenly incorporated.
- Apply the Rub: Pat your meat dry with paper towels to remove moisture, helping the rub to stick better. Generously coat your meat on all sides with the coffee rub, pressing gently to adhere evenly.
- Rest the Meat: For best flavor, let the rubbed meat rest for at least 30 minutes at room temperature, or refrigerate for a few hours to overnight for deeper flavor penetration.
- Cook the Meat: Grill, roast, or smoke your meat following your preferred method and cooking time according to the cut. The rub will form a flavorful crust while retaining the juiciness inside.
- Serve: Once cooked to your desired doneness, serve your meat hot and enjoy the bold, smoky, and coffee-infused crust.
Notes
- You can adjust the amount of cayenne pepper based on your preferred spice level or omit it entirely.
- This rub works well with a variety of meats including beef, chicken, pork, and ribs.
- For enhanced flavor, consider applying the rub the night before and letting the meat marinate in the refrigerator overnight.
- Patting the meat dry before applying the rub is crucial for a good crust formation.
- Store any leftover rub in an airtight container in a cool, dry place for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: Varies depending on meat and cooking method (typically 15-45 minutes)
- Category: Spice Rub
- Method: Grilling
- Cuisine: American
