This BBQ Beef Rub made with Ground Coffee is great on any cut of beef when you are looking to amplify big bold flavors.
The roasted coffee grounds gives the beef rub a subtle smoky flavor while the onion and garlic round out the flavor profile.
whether you rub this down on a smoked brisket or a beef tenderloin you are sure to know your guests taste buds out of the park.
How to Make BBQ Beef Rub at Home
This recipe is about as simple as it gets, you just toss all your seasonings in a widemouth Masson jar.
Pop a lid on it and start shaking until all the ingredients are combined. The Beef Rub should last for 4 months in a cool, dry place out of direct sunlight.
Ingredient:
- Kosher Salt: always use a coarse grind kosher salt instead of finely ground table salt.
- Coarse Black Pepper: Look for 16 mesh black pepper, Thats the ideal grind for beef rubs
- Granulated Onion: I always use granulated onion and garlic instead of powder because it has better flavor and texture
- Granulated Garlic: again always use granulated. Look for roasted granulated garlic for even better flavor
- Coarse Ground Coffee: any coarse ground coffee works but I recommend Black Rifle Coffee because it takes good, their veteran owned and overall a badass company
- BBQ Dry Rub: I add a tablespoon of my favorite dry rub just to add a little color and flavor without adding too much sugar or spices that may burn when I sear the meat.
Pro Tips and Variations
Contamination: Always be sure to not grab the rub with dirty hands that have touched raw meat. I see this all the time when people are using bbq rubs. You can also transfer the rub to a coarse seasoning shaker to prevent any risk of food Bourne illness.
Variations: This Rub is great on its own but you can fee free to add any seasons that you like to enhance the flavor to your liking. Cayenne will add a kick while adding cumin will add an earthy note to the rub.
What is this Beef Rub Good On?
You can literally use this bbq beef rub on any cut of beef you like. Its great with large cuts like brisket and whole tenderloin but its also great for burgers and steaks too.
The coffee isn’t overpowering so it won’t take over the flavor profile. This bbq beef rub is very simulate to a Texas style dry rub just with coffee added.
Frequently Asked Questions
I always recommend somewhere between 1-2 tsp per pound of meat as a general rule. You can always add more if you think it needs it.
You use beef rub the same as you would any seasoning blend. You can season fairly aggressively on bigger roasts and cuts like brisket. Go lighter on burgers and individual steaks.
I don’t like using sugar in my Beef Dry Rub because I will want to sear the meat any high temperatures and the sugars will burn.
Brush a thin layer of oil on the beef before seasoning and the rub will stick to the meat much better. the oil will also help the meat sear keeping it juicy.
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BBQ Beef Rub
Equipment
- Mason Jar
Ingredients
- ¼ cup Kosher Salt
- 3 tbsp Coarse Black Pepper
- 1 tbsp Granulated Onion
- 1 tbsp Granulated Garlic
- 1 tbsp Coarse Ground Coffee
- 1 tbsp BBQ Dry Rub
Instructions
- Pour all ingredients into a mason jar and shake well until evenly combined.
- Store in a cool dry place out of direct sunlight for up to 4 months
Rick Plohn
The coffee added the magic touch to a Mexican ARRACHERA rub recipe. The final step was to cover the steak with Oaxaca cheese and put it under the broiler for 3 minutes to melt, then to put chipotle BBQ sauce on top. This steak was to die for.
Frank Campanella
That all sounds fantastic!! Oaxaca is one of my favorite cheeses!!