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 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 Rub & Coffee Cure
- 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.