This coffee rub recipe is equally adept at glamming up steak or pork and is easy to make with just coffee grounds, sugar, and everyday spices.
“This coffee rub is AMAZING!” “Best coffee rub EVER!!!” “The stuff of dreams!” That’s what folks are saying about this coffee rub recipe. Even better, you can toss it together in seconds from sugar and spice and, natch, ground coffee—and chances are you already have all these ingredients on hand. Sorta makes you want to try it, huh?–Renee Schettler
- 7 teaspoons sea salt
- 4 1/2 teaspoons ground coffee
- 4 teaspoons dark brown sugar
- 4 teaspoons chile powder
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Pinch ground coriander
- Pinch ground turmeric
- In a small bowl, combine the salt, coffee, brown sugar, chile powder, black pepper, onion powder, garlic powder, cayenne, coriander, and turmeric. The coffee rub will keep in an airtight container at room temperature for up to 6 months.
Recipe Testers’ Reviews
This coffee rub is the best coffee rub EVER!!! It takes about 3 minutes to mix. Then rub it on your steak and grill. The flavor is perfect. Not too hot but plenty of deliciousness to make your tastebuds sing. My husband usually likes to use a steak sauce or some Worcestershire, but not this time. Definitely a recipe you want to save.
This coffee rub is AMAZING! During the last 2 weeks, I have made it twice and used it on pork chops, country ribs, chops (again), and now a whole bone-in pork butt that was smoked, low and slow, for nearly 10 hours. This rub is the stuff of dreams!
Real talk: this is the recipe that brought me to Leite’s Culinaria years before I became a recipe tester. This rub has been part of my family’s life for more than five years and it’s always in our spice cabinet. I’ve purchased grilling rubs from every high-end cooking shop imaginable, and they all get forgotten or tossed in favor of this. If someone in my family says they want steak for dinner, it’s implied this rub will be on it. It hits all the boxes of smoky, sweet, heat, and salty. Just know that you’ll be ruined for all other rubs after you make this.
Depending on how much you’re cooking, it should cover 2 to 3 grilling sessions and holds up well in an airtight container (though we’ve never gone longer than 2 months without needing to make a new batch!).
Note: SEA SALT MEANS SEA SALT. DO NOT GO ROGUE HERE! While I’ve made it with Diamond Kosher (the least salty of the non-sea salt options), it’s still borderline too salty. Most of the rest of the recipe is forgiving (try different chili powders and different types of ground coffee), but don’t mess play around with the salt. Stick with the big flakes (which I crush with my fingers before I add the other ingredients) or coarse sea salt and know that it will be worth it.
Originally published June 21, 2015