Coffee Rub
On June 13, 2023 (Updated May 10, 2024)
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This homemade coffee rub is the ultimate rub when you want to bring a savory and slightly spicy flavor to your meat. The ingredient that ties this rub all together is the earthy flavor of the coffee, making it a perfect rub for beef.
Coffee Dry Rub
Coffee rub is a wonderfully versatile rub. It’s the perfect rub for beef, but it can be used on other meat as well. The coffee really compliments the richness of beef, and it stands up to both low and slow, as well as hot and fast cooking.
So does coffee rub taste like coffee? Not really. Think of it as a great rub with deep earthiness that is slightly bitter, but not overwhelming. This will be one of those rubs that quickly becomes a go-to when you need that perfectly unique beef seasoning.
Ingredients for Coffee Rub
This rub mixes 9 amazing spices and seasonings to give you a fantastic coffee dry rub. Here’s what you’ll need to make this coffee rub.
- 2 Tablespoons coarse salt
- 2 Tablespoons instant coffee
- 2 Tablespoons garlic powder
- 2 Tablespoons smoked paprika
- 1 Tablespoon black pepper
- 1 Tablespoon crushed coriander
- 1 Tablespoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
This recipe calls for 1/2 teaspoon of cayenne, which isn’t a lot, but it will definitely add a bit of heat to your rub. You can adjust this as you desire for more or less heat in your rub.
How to Make Coffee Rub
Making your own homemade BBQ rubs is REALLY easy. I’m talking add-ingredients-and-stir-it-together easy. Here’s the 2-step process to making coffee rub.
- Mix. Snag a small to medium-sized mixing bowl and add in all the ingredients. Use a spoon or fork and mix well.
- Use or store. Once mixed, you can use this immediately. If you have any seasoning left over or you make a double batch, you can store it in an airtight glass container (I like these Glass Spice Bottles) for around a month for the best flavor.
If you’re interested in making even more of your own homemade rubs (and maybe even creating your own flavors!), check out my post on How to Make BBQ Rub.
Best Meat for Coffee Rub
Now that you have this coffee rub ready to go, here are my top suggestions for how to use it! (Spoiler alert: it’s best on beef).
Brisket
Brisket requires a low and slow cook, and this rub is the ideal seasoning blend to compliment the rich smokiness of the brisket.
My favorite method for cooking brisket is an old-school Texas-style method with lots of wood smoke, a butcher paper wrap, and a long rest before slicing and serving. This process results in melt-in-your-mouth smoked brisket. Honestly, my Texas Style Smoked Beef Brisket is a classic.
I normally cook this style with a simple coarse salt and coarse black pepper rub, but when you want to mix things up, you must try this recipe for Coffee Rub Brisket. It’s a whole new adventure into delicious brisket.
Steak
Coffee rub isn’t just delicious on brisket. It also works well on a hot and fast application when cooking steak. There is no sugar in the rub, so you don’t run the risk of burning or over-caramelization.
Another reason this seasoning works well for high-heat cooking is that it uses instant coffee granules as opposed to coffee grinds from the whole bean. Coffee grinds burn quickly and become quite bitter, so using instant coffee seasons the meat without having to worry about the granules overcooking on the grill. Try your own coffee-rubbed steak on this Reverse Seared Tomahawk Steak or my Smoky Joe Coffee Rubbed Tri Tip.
Looking For More BBQ Rubs?
Check out these other amazing rubs for steak, chicken, and more!
Coffee Rub Recipe
Follow the recipe and I’ll teach you the simple steps to making your own homemade rub. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page. Follow along and let’s make excellent food together!
This post was originally published in April 2019. We recently updated it with more information and helpful tips. The recipe remains the same.
Homemade Coffee Rub
Ingredients
- 2 Tablespoons coarse salt
- 2 Tablespoons instant coffee
- 2 Tablespoons garlic powder
- 2 Tablespoons smoked paprika
- 1 Tablespoon pepper
- 1 Tablespoon crushed coriander
- 1 Tablespoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne
Instructions
- Make the rub. Mix all ingredients in a bowl. Use a fork to break up any clumps of seasoning.
- Use or store. This rub is ready to be used immediately. If you have any extra rub, you can store it in an airtight container for up to a month for the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used this recipe on smoked brisket and it was great. I did use espresso at fine grind that was city roast level which makes the coffee grind flavorful but less bitter than darker roast levels. I imagine a darker roast grind would make things taste more bitter
why does everyone share their recipes??
Because it’s better to share the love than be a turd that keeps secrets.
Modifications to recipes are spawned by personal tastes. Always good to get another opinion and you don’t have to agree or try it!
Great rub, I added a Tsp of brown sugar, to help the bark because I’m smoking on a pellet grill. Did a chuck roast, brisket style, the rub flavor was great, nice bark.
How about the wife’s leftover instant decaf coffee when she was pregnant? Would that work?
That should work fine!
Does it have to be instant coffee?
Yes. Grounds won’t dissolve like instant coffee will.
I use Maxwell house put it in my mini food processor, really like what’s going on! When I have it perfected I will share. I wash blood off steaks pat dry rub a little water or oil. Cover sides top bottom place on rack to come to room temp. Plus some times more. When smoked or even pan fried the bark keeps my steak from over cooking. Yum.
I use Pete’s Cappachino coffee dispensers cups. It is fine powder and flavorful .
No. I’ve used straight up foldgers and it’s fine. Not sure about steaks and stuff but smoked ribs and brisket come out AMAZING and not coffee grounds etc. I guess enough time under heat does the trick. I’ve also done pork butt too
I don’t have smoked paprika, I have sweet only
Fabulous rub. Once again Susie, aka Hey Grill Hey, doesn’t disappoint. This rub is both sweet and savoury in equal balance. I reverse seared 4 rib eyes and the rub complimented the meat well. Thanks, Susie.
Does it have to be fine coffee or course instant coffee I am struggling to find a coffee rub I like after trying many recipes (just felt they where missing something) came across yours and thought why not
You need to use instant coffee. Regular coffee grounds won’t dissolve like instant will and you’ll be left with bitter grounds covering your food.
I’ve actually use this rub on a SRF Gold Brisket and was a huge hit with family and friends…
Like others, I generate lots of coffee. I am going to dry some, grind it and try some! Will probably use about 110 % of the instant coffee. Using dry coffee grounds with a fine grind. Whatdoyatink?
Coffee grounds won’t produce the same result. You need to use instant coffee since it’s the product of evaporated coffee.
I have a jar of instant espresso that needs to be used up, would that work the same as the instant coffee?
That should work fine!