Looking for a sweet and smoky rub for your smoked steak, brisket, or ribs? This dry rub brings all the sweetness and spice, and the rich flavor of your favorite dark roast coffee, as you break out the smoker and the grill!
It might be a little early to be thinking about smoking and grilling in some spots, but as we head into February here in Florida, we’re right on the verge of spring. Granted, there are always a few cold snaps in March, and the last breath of winter loves to try to freeze my garden, but we’re getting ready to enjoy all things smoker and grill!
So keep this one tucked away until the time is right to get out the wood and charcoal and light a fire under your food!
My husband took up smoking meat along with grilling during quarantine and has been a devotee ever since. Not too long ago, he started experimenting around with top sirloin cap steaks after we enjoyed some at a Brazilian steakhouse. It’s a nice lean cut of meat, but it’s not as flavorful as other cuts of beef, so we needed something with some zip.
This rub definitely has some zip!
The rich flavors of dark roast coffee, the sweetness of brown sugar, garlic, onion, salt, pepper, and a nice kick from smoked paprika, chili, and cayenne all come together to bring a delicious twist to your steak, ribs, brisket, or even pork shoulder or pork loin!
To make this dry rub, you’ll need:
- dark roast coffee
- brown sugar
- onion powder
- garlic powder
- smoked paprika
- sat
- black pepper
- ground chili powder
- ground cayenne
Mix them together in a bowl or, like we do, just pour them into a jar and shake them up until well combined, and you’re ready to go!
Cowboy Coffee BBQ Dry Rub
Equipment
- 1 jar for storage
Ingredients Â
- 4 tbsp dark roast coffee freshly ground
- 2 tbsp brown sugar
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp black pepper fresh cracked
- 2 tsp ground chili powder
- 2 tsp ground cayenne
InstructionsÂ
- Either in a small bowl or a jar, mix together all the ingredients. We like to just put them in a jar, shake them all up until well combined, and store with our other spices and rubs.
- Gently rub into the surface of the meat 30 minutes to 2 hours before you put it on the fire to give it a chance to seep in!
And there you have it, one delicious barbecue dry rub!
It’s not the most photogenic means of storage, but this is what we use to make and store most of our spices and a lot of our vinaigrettes! Shake them up, throw on a label, and use or store!
What flavors and rubs do you include in your grill repertoire?
