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BBQ Coffee Dry Rub

BBQ Coffee Dry Rub

This sweet and spicy BBQ coffee dry rub is wonderful on steaks, pork, brisket and ribs. I found the recipe a long time ago on Intentional Hospitality and it’s a keeper. I love that this dry rub it’s super easy to throw together, uses pantry spices & ingredients and is SO much less expensive than store bought versions. You can make big batches of this BBQ coffee dry rub and store it in airtight containers for a few months and it also makes wonderful hostess gifts.

BBQ Coffee Dry Rub

How to Make BBQ Coffee Dry Rub

Combine the finely ground coffee, brown sugar, chili powder, paprika, black pepper, coarse kosher salt, onion powder, garlic powder, cayenne powder, and cocoa powder together; whisk until well blended. Store in airtight containers for up to 6 months.

BBQ Coffee Dry Rub

BBQ Coffee Dry Rub

BBQ Coffee Dry Rub

Prep Time: 5 minutes
Course: Miscellaneous
Cuisine: American
Author: Pam / Original by Intentional Hospitality

Ingredients

  • 2 tbsp finely ground coffee
  • 2 tbsp brown sugar
  • 1 tbsp coarse kosher salt
  • 1 tbsp chili powder
  • ½ tbsp paprika
  • ½ tbsp freshly cracked black pepper
  • ½ tbsp onion powder
  • ½ tbsp garlic powder
  • ½ tsp cayenne pepper, more if you want it extra spicy
  • ½ tsp cocoa powder

Instructions

  • Combine the finely ground coffee, brown sugar, chili powder, paprika, black pepper, coarse kosher salt, onion powder, garlic powder, cayenne powder and cocoa powder together; whisk until well blended.
    Store in airtight containers for up to 6 months. 
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15 Comments

  1. This is truly a unique blend of ingredients for a rub and one that I would dismiss had we not had a coffee rubbed beef tenderloin roast several years ago and really enjoyed.

    1. I just saw this recipe. I roast coffee fresh times a week I am going to have to this rub with different origins of coffees. Yum!!!

    1. Virginia,

      I’ve never tried it on turkey so I’m not sure how it would turn out but I assume it’d be tasty. Please let me know if you give it a try.

      -Pam

  2. Pam thanks for the recipe. I will be making this with different types of fresh roasted coffee origins. Just curious what kind of coffee do you use.

    1. Carlos,

      To be honest, I switch out my coffee beans with new types all of the time so I’m not sure which one this was. We only use medium roast and never have sweet flavors. I hope this helps.

      -Pam