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Coffee Dry Rub Recipe

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
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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


  • 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