Coffee Dry Rub Recipe

🧂 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

• 1 Combine ingredients in a small bowl. Rub the mixture through a spice grinder or
  food processor for a finer spice blend.
• 2 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.
• 3 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 Info