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Coffee Dry Rub

Take your grilled or smoked proteins to the next level with this amazing coffee dry rub recipe! Its rich flavor is perfect for beef, venison and wild boar.

Coffee Rub

Why you should use coffee is spice mixes

Coffee is an excellent flavor enhancer and mild tenderizer. It helps keep meat moist and provides a delicious outer crust for steaks and roasts. Brewed coffee used in marinades has the same effect on tough cuts of meat.

How to use coffee dry rub on brisket

Apply mixture 12-24 hours on a trimmed whole packer brisket. Apply the rub as directed by the recipe, secure the meat with plastic wrap, and place it into your refrigerator overnight. 

Dry Rub with Coffee

Ingredients

  • Dark brown sugar, packed
  • Ground medium-dark roast coffee (not instant coffee)
  • Paprika (not smoked)
  • Ancho chili powder
  • Ground black pepper
  • Granulated garlic (sub with garlic powder)
  • Granulated onion (sub with onion powder)

NO SALT ADDED: You may have noticed that this coffee rub contains no salt. This is done so that you have the option to pre-salt your meats or add your desired amount to the rub. We recommend 1 teaspoon of kosher salt per pound of meat. That means that if you have a 6 pound roast, use 6 teaspoons of kosher salt. If you are using regular table salt, use 1/2 teaspoon per pound of meat. See below for details.

How to make coffee dry rub

  • Combine rub ingredients in a small bowl. Process the mixture through a spice grinder or food processor for a finer spice blend.
  • If making ahead of time, follow the recipe instruction above and store in an airtight container in the cupboard for up to 6 months.
  • Please note that this rub does not contain salt.
Coffee Dry Rub

How to use this rub

  • Brisket: We recommend pre salting brisket and beef roasts with 1 teaspoon of kosher salt per pound of meat (or 1/2 teaspoon table salt), at least 1 hour and up to 8 hours before applying the coffee dry rub. 
  • Wrap the brisket in plastic wrap, and store it in the refrigerator. Remove it one hour before it goes in the smoker, and apply 1 tablespoon of coffee dry rub per pound of meat.
  • Beef Roasts, Ribs, and Steaks: Use the same method for rib roasts and thick-cut steaks like Tomahawks. Keep the salting time shorter for steaks at 1-2 hours.
  • Pork Roasts, Ribs, and Chops: Use 1 tablespoon of rub, plus 1/2 teaspoon kosher salt per pound of meat—cook as directed.

Try more Best Brisket Rub Recipes

coffee-dry-rub

Coffee Dry Rub Recipe

This fantastic Coffee Dry Rub is incredibly flavorful and perfect for beef, particularly steaks, brisket, roasts, and other types of meats like venison and pork.
5 from 1 vote
Print Pin Rate
Course: Rubs
Cuisine: American BBQ
Keyword: barbecue rub, coffee rub
Prep Time: 7 minutes
Total Time: 7 minutes
Servings: 1 cup
Calories: 180kcal
Author: Derrick Riches

Ingredients

  • 1/4 cup dark brown sugar packed
  • 2 tablespoons ground medium-dark roast coffee (not instant coffee)
  • 2 tablespoons paprika not smoked
  • 2 tablespoons ancho chili powder
  • 2 tablespoons black pepper
  • 2 tablespoons granulated garlic
  • 1 tablespoon granulated onion

Instructions

  • Combine ingredients in a small bowl. Rub the mixture through a spice grinder or food processor for a finer spice blend.
  • If making ahead of time, follow the recipe instruction above and store spice rub in an airtight container in the cupboard for up to 6 months.
  • This rub does not contain salt.
    Brisket: We recommend pre salting brisket and beef roasts at least 1 hour and up to 8 hours before applying the rub. Use 1 teaspoon kosher salt per pound of meat. for an 10 pound brisket, you'll need 10 teaspoons or 3 tablespoons plus 1 teaspoon kosher salt. Wrap the brisket in plastic wrap, and store it in the refrigerator. Remove it one hour before it goes in the smoker, and apply 1 tablespoon of coffee dry rub per pound of meat.
    Beef Roasts, Ribs and Steaks: Use the same method for rib roasts and thick cut steaks like Tomahawks, keep the salting time shorter for steaks (1-2 hours)
    Pork Roasts, Ribs, and Chops: Use 1 tablespoon of rub, plus 1/2 teaspoon kosher salt per pound of meat.

Nutrition

Calories: 180kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 670mg | Sugar: 20g

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4 responses to “Coffee Dry Rub”

  1. Does the round coffee not seem gritty in your mouth when you eat it? I know if have a coffee with grinds in it it’s not nice to have the grinds in your mouth

    • Rob,

      As the rub cooks the coffee flavor becomes much more subtle and the ‘grounds’ soften. When you eat something with a coffee rub on it, it has the same texture as coarse ground black pepper. You really won’t notice it and it isn’t like a cup of coffee with grounds in the bottom.

      Hope this answers your question.

      Derrick Riches

  2. I’ve never made a rub using coffee but i want to try it. This recipe sounds great! The coffee is regular coffee not instant? I just want to be clear before I try this recipe. Thank you!

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