I discovered the wonderful flavor of spicy coffee dry rubs when a friend served up a plate of smoked pork ribs with an improvised rub of salt, pepper, brown sugar, and coffee. Here is a combination I've tweaked a bit for use on beef brisket. No doubt it would go well on chuck roast, tri tip, and even on some smoked belly.
You may want a little less heat, so feel free to reduce the cayenne and chilli pepper, if necessary. I even know one person who eliminated the garlic and substituted cumin instead, to there is room to play with this recipe.
After you prepare the dry rub, give thought to using your best meat smoking technique. Try the 4-2-10 brisket smoker method if you want a nearly foolproof way to smoke some delicious brisket, with the full-on smoke ring and inner juiciness.
Ingredients
- 1/4 cup Brown sugar
- 1/4 cup Paprika
- 1/4 cup Black pepper, coarsely ground
- 3 tbsp Salt, coarsely ground
- 2 tbsp Coffee beans, freshly ground
- 2 tbsp Cocoa powder, unsweetened
- 2 tbsp Garlic, granulated
- 1 tbsp Cayenne pepper flakes
- 1 tbsp Chilli pepper flakes
Preparing the Spicy Coffee Dry Rub
Creating the dry rub is so simple. Combine all of the ingredients in a mixing bowl and whisk until everything is evenly mixed. The quantities listed above will produce a yield of approximately one and a half cups.
To use on a brisket or other cut of meat for smoking, apply any binder first, then apply the dry rub. Sprinkle generously onto the meat and rub it in with firm pressure.
Extra dry rub may be stored for about three months if kept in an airtight container at room temperature. If you are in a hot climate, consider keeping that container in a refrigerator. Sometimes the ingredients can stick together, forming clumps; shake the container to break those clumps before applying to the meat.
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