Making my own spice blends has been a hobby of mine for some time. I really like to play around with different flavors and see how they come together. I also really like to be able to control the amount of salt, fillers and other preservatives that go into the spice blends I use in cooking. I have been working on a coffee based rub for a while and I am finally ready to share it with you! So here is it, my Coffee Dry Rub
I went through a number of iterations of this as there are lots of different versions around the world. The big decision to make is what kind a of coffee to use. Some people use instant coffee, some people use leftover coffee grounds (you know after you have made a pot of coffee) and some people use fresh ground coffee. It was a bit of a goldilocks experience for me to settle on fresh ground coffee. The instant coffee doesn’t mesh well with the other flavors so it comes across as a seasoning blend with some coffee. The used coffee grounds is way to bitter for me. Not to mention the extra step of having to dry them out. But the fresh ground coffee is just right. I do want to emphasize FRESH GROUND. So if you go to your grocery and just get a small amount of whole beans (if you don’t normally use whole bean) and grind them up in a coffee grinder, you are going to be much happier with the end result.
I used this dry rub most recently on a Tri Tip Roast. You really want to coat the meat on all sides with this rub. For best results I suggest putting the rub on for about 30-60 minutes before putting it on the grill or smoker. This way it really adheres to the meat and stays put when you move it to the cooking surface. Once note on the cayenne – it does give the rub a real kick. If you need to lessen the amount to lower the heat, have at it. If you feel like, you need to get ride of it all together, I would recommend replacing it with some chili powder.
Now Let’s Get Cookin’!
Coffee Dry Rub
Ingredients
- 3 tbsp Fresh Ground Dark Roast Coffee
- 2 tbsp Brown Sugar
- 2 tbsp Onion Powder
- 2 tbsp Garlic Powder
- 2 tbsp Cumin
- 2 tbsp Paprika
- 1 tbsp Salt
- 1 tbsp White Pepper
- ½ tbsp Cayenne
Instructions
- Combine all ingredients in a bowl or jar. Use right away or store in an airtight container.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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I like to make my own spice blends too and I’ve been trying to get my husband to try making his own custom rubs for smoking. I really don’t like when I can’t pronounce the ingredients in my food– especially when it comes to seasonings! That sounds yummy!
That’s exactly it! I want to understand what’s I’m eating. This recipe works really well with smoking so hopefully he will give it a try.
Wow Estelle. I learn something new each day. Visiting SSPS#328 where I saw this post. I am vegan and wonder if I could use a coffee dry rub on tofu or tempeh (2 big sources of Plant Protein). My shares this week are #74 through 78. ENJOY and thanks for co-hosting. Nancy Andres @ Colors 4 Health.
I haven’t tried it myself but I have seen many recipes using coffee tubs on Tofu. I think it would definitely work