This Fette Sau dry rub, from the eponymous restaurant, is made with brown sugar, espresso, cayenne, cinnamon, cumin, and black pepper. Perfect for barbecuing.
At Fette Sau, they use this dry rub recipe on “just about everything that we smoke,” according to guys at the restaurant. Which explains why this dry rub recipe yields such an ample amount. We’re talking lotsa dry rub. As in enough dry rub to see you through the rest of the summer and well into tailgating season. Okay, maybe not quite that long, seeing as you’re going to want to slather this rub all over everything you smoke or grill, whether pork shoulder (aka pork butt), chicken, steak, salmon, oh heck, we’re just going to stop listing items because this will literally go with everything. Go on. Give it a try. And you needn’t follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet or increasing the cayenne for a spicier one or so on.–Renee Schettler Rossi
Fette Sau Dry Rub
Ingredients
- 3/4 cup packed dark brown sugar
- 1/2 cup kosher salt
- 1/2 cup ground espresso beans
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon cayenne pepper
Directions
- 1. Combine the sugar, salt, espresso beans, pepper, garlic powder, cinnamon, cumin, and cayenne in a resealable container, cover tightly, and shake well to combine. Store in a cool, dry place. The rub will keep for up to 2 months, at which point the coffee will began to taste stale.
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Larry Noak
I love a good dry rub, especially a good coffee dry rub, and this one certainly fits the bill. This dry rub takes just a few minutes to make, and it makes quite a bit. If you smoke poultry and pork often, go ahead and mix the entire batch. You'll be glad you did. I used a medium Guatemalan Antigua bean with a fine expresso grind. When I used this on a whole chicken, I was thrilled with the results. This rub imbues a rich, sweet, and salty flavor and has added depth from the nuttiness of the coffee beans. I was so enamored with this rub that just a couple of days later, I cut a few 2-inch pork loin chops and brined them with a cup of rub in a quart of cold water in a gallon-size resealable plastic baggie for 2 hours.