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