Coffee Rub for Chicken, Beef and More

A coffee dry rub has some of the most complex, deep and rich flavors of any seasoning blend you’ll find.  I use it on this Smoked Sirloin Steak recipe as it has a reputation as a beef seasoning rub or rub for steak, but it can be used for so much more.

It's versatility lends itself to many dishes, similar to this All-Purpose Seasoning recipe, just with a different flavor profile. The intense flavors complement most any meat, fish or root vegetables.  It’s marvelous used as a chicken seasoning on this Convection Roast Chicken, savory rub for Smoked Lamb Leg, and pairs well with hearty fish, such as halibut, tilapia and salmon.

Why you'll love this recipe

• Versatile – add a deep, rich flavor to most anything.  Use this on chicken, beef, pork, lamb or as fish seasoning.
• Simple ingredients – enjoy the savory and spicy flavors of this dry rub with spices you probably have in your pantry
• Sugar-free, low-carb and special diet friendly – great barbecue doesn’t rely on sugar, but you can add some if you wish. And, it contains all keto, paleo, Whole30 and low-FODMAP seasonings.
• Homemade spice blends are best – you save money making them yourself and can adjust to your own tastes

What does coffee rub taste like?

I know what you’re thinking – like coffee, right?  Not at all.  This is a rich, complex rub with a unique, earthy flavor and just a hint of bitterness that compliments most any meat or hearty fish.  The coffee enhances other savory flavors, without making your meat taste like an espresso.

It's rich, slightly smoky, with just a little bit of heat.

Coffee is acidic and can magnify the other flavors of the rub. It also acts as a natural tenderizer for meat.

Ingredients

This combination of flavors creates a seasoning that is unlike any other.  I add a combination of savory, spicy, aromatic and smoky herbs for the most unforgettable coffee rub.

• Ground coffee – fine or medium grind.  See section, below for my recommendations.
• Smoked paprika – adds a rich, smoky, sweet and slightly spicy flavor
• Coriander powder – is floral and nutty with slight citrus and pepper notes
• Chipotle powder – smoky, spicy with hints of tobacco and chocolate
• Mustard powder – adds intensity, spice and a slight bitterness
• Cumin powder – is nutty, savory, pungent and aromatic
• Salt and pepper – bring the flavors together.  Take your spice blend to the next level by using kala namak black salt.  Its sulfur-like aroma blends into the other spices, creating a savory umami that’s unlike anything else.  It elevates anything it touches.  Read more in my Kala Namak Ingredient Spotlight.
• Onion and garlic powder – adds savory nuances.  Omit for low-FODMAP.
• Ground mushroom powder (optional) – porcini or oyster mushroom powders are my secret ingredients that make spice blends outstanding.  They add umami you can’t get from any other ingredient.  Be sure to use oyster mushroom for low-FODMAP. This is totally optional, but recommended.

The best coffee for dry rub

Fine or medium ground dark roast coffee is best.  I prefer to use espresso.  You can use either caffeinated or decaf – it doesn’t matter, flavor-wise.

I don’t recommend using instant coffee.  You don’t want the coffee to combine with surface moisture and dissolve.  If you find you need to use instant coffee in a pinch, be sure to dry the surface of the meat before applying it.

Instructions

Homemade spice blends are simple to make!

• Place all ingredients into a small mixing bowl
• Stir or whisk together until thoroughly combined, breaking up any lumps

How to use

This dry rub can be used in many ways.  It’s best used when it will form a nice crust or bark on the surface of whatever you’re cooking.  It can be used for low and slow cooking or high-heat, hot and fast cooking.

• Roasting – use as a rub on Convection Roasted Chicken or a Roasted Turkey.  It also is wonderful with roasted root vegetables
• Grilling – use on anything from grilled ribs to salmon
• Smoking – the flavor is phenomenal with smoked meats.  It’s perfect with Smoked Leg of Lamb, Smoked Turkey Breast or Smoked Pork Tenderloin.
• Pan-frying – try on hearty fish like tilapia or pan-seared steak cooked in butter – so good!  It forms a beautiful herb crust that’s pretty amazing.

How to store

Spice blends should be stored in a container with a tight fitting lid, away from light and heat.  I prefer to use glass containers over plastic.  Plastic spice containers are slightly porous and allow a small amount of air into the container, decreasing their flavor over time.

Since coffee tends to lose flavor and aroma rather quickly, I suggest using this within 3 months for best flavor.

Variations

• Add more heat – if you want a hotter coffee chili rub, add more chipotle, hotter chili powder or cayenne
• Sweet rub – to create a sweeter rub, add a tablespoon of brown sugar or Swerve Brown for low-carb

FAQ

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