This homemade dry rub with coffee is my go-to when I want something bold, smoky, and a little sweet to take our grilling up a notch. It’s perfect for ribs, steak, pork, and even hearty vegetables like eggplant and zucchini.
With pantry staples and your favorite ground coffee, you’ll have a flavorful rub that forms a beautiful crust and adds depth to every bite.
Gina’s Notes For Making Dry Rub with Coffee
This rub stands out for its smoky, slightly sweet flavor with a bold coffee twist, making it a crowd-pleaser for any cookout. It is incredibly easy to make and perfect for anyone who loves to grill, whether you’re firing up the backyard smoker or cooking over charcoal. I like how quickly it comes together, ready in under 15 minutes, which makes it perfect for a last-minute grilling party. It is also easy on the wallet, using basic pantry staples like coffee, spices, and brown sugar. To make things even easier, you can mix up a double batch and store it for 6 months. Plus, you can customize it with extra cayenne for heat or swap in coconut sugar for a refined sugar-free option. This coffee rub also works so well on my Super Tender Dry Rub Baked Ribs
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe
- Use finely ground coffee for best texture. Avoid flavored beans or instant coffee.
- Grind your own beans if you want more flavor control.
Common Mistakes When Making This Recipe:
- Using flavored coffee can ruin the rub’s flavor. Stick to medium or dark roast.
- Skipping the rest time after applying the rub to the meat can reduce flavor absorption. Let it sit for at least 1 hour in the fridge.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Coffee (finely ground): Choose a dark or medium roast without added flavoring. Freshly ground beans work best. Do not use flavored coffee beans.
- Brown sugar: Light or dark both work. Maple sugar is a great substitute for a richer sweetness.
- Chili powder: Use mild for universal appeal, or bold chili powder for spicier meats.
- Smoked paprika, onion powder, and garlic powder: These three work together to create deep BBQ flavor with smoky, sweet, and savory notes.
- Black pepper: I like a coarse grind for extra texture.
- Kosher salt: Or use sea salt. Avoid table salt, which can be too sharp.
- Unsweetened cocoa powder: Optional, but adds bitterness to balance the sweet and spice.
- Cayenne pepper: Adjust to your heat preference. Start low, add more if needed.
Technically yes, but the flavor will not be as robust. If you must, use a dark roast instant and reduce the quantity slightly.
How To Make Dry Rub with Coffee
Combine Ingredients
In a medium size bowl, combine all your spices and the finely ground coffee. I like using a wire whisk to ensure everything is evenly blended. You will immediately smell that amazing smoky-sweet aroma.
Storage and Use
Pour the rub into a glass jar or an airtight container. Store in a cool, dry place.
If you’re using the coffee rub right away, go ahead and rub about 1 tablespoon per pound onto your meat. I always press it in gently to help it stick and form that perfect crust.
Let It Rest
If you are prepping ahead, place the seasoned meat in the fridge for at least an hour or overnight. This gives the flavors time to soak in and helps form a better sear when grilling.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use coconut sugar for a paleo version. Skip the cayenne for sensitive eaters.
Flavor Enhancements: Add 1 teaspoon of cinnamon for warmth or 1/2 teaspoon of ground mustard for tang.
Add-In Options: Mix in dried thyme or rosemary for a more herbaceous twist.
Simple Substitutions: Swap chili powder for chipotle powder for a smoky heat.
Tips For Recipe Success: Make a big batch and store it in labeled spice jars for gifts or future grilling days.
Storage and Reheating Instructions
- Store dry rub with coffee in an airtight jar at room temperature for up to 6 months.
- For meat: After rubbing, store seasoned meat in the fridge for up to 24 hours before cooking.
- Leftover cooked meat: Keep in fridge up to 4 days, or freeze up to 2 months.
Hospitality Tips For Serving Coffee Steak Rub
This bold, smoky steak rub is a perfect companion for your grilling season entertaining. Use it to host a laid-back BBQ, invite neighbors over for a summer supper, or prep ahead for a weekend gathering. The aroma alone says, “You’re welcome here.” You will get a warm vibe as suggested in Biblical Hospitality Verses: Living Out God’s Love Around Your Table, turning a simple cookout into a meaningful moment of fellowship.
- Hospitality as Ministry:
Use your backyard BBQ as a way to love your neighbors tangibly. Invite someone who may not often get invited, an elderly neighbor, a new coworker, or a single friend—and show them the warmth of Christ through your welcome. - Fellowship Over Perfection:
A great BBQ doesn’t require matching chairs or Pinterest-worthy decor. Grab what you have, pull out extra folding chairs, and focus on laughter, connection, and real conversation under the open sky. - Prep-Ahead Tip:
Make your dry rub in bulk and store it in labeled jars near your grill station. Having it ready allows you to say “yes” to spontaneous gatherings without scrambling at the last minute. You might also like to try my Perfect Turkey Dry Rub Recipe or Sweet Maple Dry Rub For Ribs
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Homemade Dry Rub with Coffee for BBQ and Grilling
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Ingredients
- 1/4 cup coffee, finely ground
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cocoa powder
- 1/2 tablespoon cayenne , ~ or more
Instructions
- Combine all ingredients in a bowl. Whisk together until well blended.
- Rub 1 tablespoon per pound on your meat. Allow to set in the refrigerator for 1 hour.
- Pour any remaining rub into an air tight jar. It will remain fresh about 6 months.
Gina’s Notes and Tips
How to use dry rubs
- Dry: Rub your favorite dry rub on your meats, such as beef, chicken, or pork. The rub will form a nice crust on your meats when you cook them, and the brown sugar will carmelize and form a sweet crust.
- Add oil: In a small bowl, add enough high heat cooking oil to the rub mixture to form a paste. Spread this evenly onto your meats. You will not have a crusty top like the dry application, but the flavor is just as good.
This is our favorite dry rub. Our friends ask me for a bottle of it every week. It’s that good. Thanks for the wonderful recipe. I have to triple the recipe when I make it we go through it so fast. O
The rub is fantastic on ribs and brisket.
So glad y’all enjoy this recipe. It’s one of those recipes that just sort of evolved and now has become a family favorite for us too.
love this recipe, reblogging it on my blog.. thanks for sharing it
I want to make jars with this dry rub to give as Christmas gifts. How much of each ingredient do you put in the jar?
I triple the recipe and mix it in one large bowl. Then using a funnel I fill each jar. Sometimes my jars are different sizes so this makes it easier. I also print the recipe and attach with the gift so they can make it themselves when they run out.
This is AWESOME!!! THE BEST dry rub I have ever used!
Could you please share the template for the tag? Thank you
These were some tags I used a punch hole type cutter years ago. I just made a printable sheet of tags that are very similar. I will send them to you via email and post on the blog page.
Would like to try this recipe but am not sure what you mean by ground coffee. Is it the one for instant coffee or brewed coffee? Thanks for sharing this recipe.
I use my coffee bean grinder and pulse it until the coffee beans are more of a fine powder. You could also use already ground coffee but I would get the express blend because it is a finer grind.
By far the most amazing rub you will ever try! Use as a dry rub or add your favorite bbq sauce afterwards you won’t be disappointed.
Wow Kristy, thank you for the great review. I came up with this rub years ago because Carrabbas Restaurant had a coffee rub steak my husband loved. We still had 5 of our 6 kids living at home so we were on a tight budget and I wanted to surprise him with a steak like the restaurants. If you don’t mind I would like to add your review as a quote in the post. :)