Sometimes you find a new favorite recipe, this is my new favorite recipe, BBQ Beef Chili Rub and Coffee Cure. This recipe is from Tim Byres, owner/chef of Smoke and Chicken Scratch restaurants in Dallas, Texas. I actually received this recipe from Whole Foods. Whole Foods has a new cut of beef that well, goes right along with my new favorite recipe, their Jersey boneless rib has to be the most succulent boneless rib I have ever had.
When I first read this recipe, I thought why are you putting coffee in a rub, I soon found out why. This rub has a wonderful smokey and sweet flavor. There are two things in cooking I don’t do well, one is rolling out a pie crust, the other is BBQ. I have had so many mishaps with BBQ, it is almost legendary. This rub and these ribs have unleashed a new leaf for me.
The first time I made these ribs they were completely gone. I invited over a few friends to try these out, they were quickly consumed. I think this rub would be great with any cut of meat, but if you happen to be around a Whole Foods, it is definitely worth a trip to give this a try. They are almost steak-like.
After making this several times I have a couple of suggestions for this recipe. You may want to consider sharing the rub with someone when you make it. It makes quite a bit of rub. It is best when freshly made. For me, this makes way too much for one setting, but I don’t grill that much at any one time. I actually love to make this just before I am going to grill. I have used this on steaks, ribs, and even chicken. My favorite use of this is on beef though. I sometimes even sprinkle a little of this rub on top of meat just before serving.
Love Bar-B-Q check out these Easy Bar-B-Q Beans
BBQ Beef Chili Coffee Rub
- 2/3 cup dark brown sugar
- 1/2 cup kosher salt
- 1/3 cup fine-ground dark roast coffee
- 1/3 cup chili powder
- 1/3 cup smoked paprika
- 3 tablespoons granulated sugar
- 2 tablespoons granulated garlic
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- Place all ingredients in a medium sized bowl and blend with a whisk. You may need to finish blending with your hand to break up any clumps. Place in an airtight container. Use 2 tablespoons per 1 pound of meat. This makes quite a bit of rub, it makes 2 1/2 cups of rub. When I prepared my ribs I let the rub sit on the ribs in an airtight container in the refrigerator for 24 hours, while this isn’t necessary, I think overnight would be ideal. This rub would be perfect for grilling or smoked meats.
The video omits the last ingredient added — 1 tsp of cayenne pepper.
It is shown at about 44 seconds, I didn’t do a great job in timing the video and the audio. I apologize if this was confusing.
Mary M. Martinez
Great Recipe. Thanks for sharing