This Fette Sau dry rub, from the eponymous restaurant, is made with brown sugar, espresso, cayenne, cinnamon, cumin, and black pepper. Perfect for barbecuing.
Fette Sau Dry Rub
- Quick Glance
- 5 M
- 5 M
- Makes about 2 3/4 cups
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.
Recipe Testers' Reviews
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.
This dry rub is definitely a keeper. I used it as a brine on chicken and also as a rub on pork chops. I actually liked it more as a pork chop rub than a chicken brine, but the brine was really flavorful. Smoking slowly over low heat ensures that the cinnamon and coffee don't take on an acrid flavor.