Coffee-Chile Dry Rub

Consider adding, or substituting, unsweetened Dutch process Cocoa, coarse or fine-ground coriander, grains of paradise.
These can all add to a hearty rub.

This spice rub was not nearly as assertive as I thought it would be. I used it on a 1 1/4" top loin steak, bone in, and rubbed it in 1 hour before grilling, and then cooked it rare on a gas grill. It was very good, and did elevate the top loin steak above the usual somewhat bland flavor. The coffee was an interesting touch. The chili powder was not very pronounced. Next time, I may and try and step up the assertiveness………or, I may just leave a good thing alone.

This works well on smoked brisket. I rubbed a generous amount into the meat and refrigerated it overnight. After 12 hours in hickory smoke at 225 degrees the result was something my guests raved about.

I continue to use a traditional spice mixture for pork but this has become my standard rub for beef.

I made this using 1/4 of the quantities and had enough for four steaks; Sub 1T for 1/4c; 3/4 teaspoons for 2T; and 1/4 teaspoon for 1T. Also, I added 1/4 teaspoon black pepper and 1 teaspoon chipotle powder to mitigate the strong cumin (I suppose one could reduce the cumin, but I actally liked the extra smoke of the chipotle). Delicious rub! Will use again and again!

If you have a Hispanic store nearby look for other types of ground chilies. Guajillo are nice and fruity with a little more heat than ancho. Pequin are often blazing hot but more flavorful (I think) than say, habanero. Smoked Serrano powder is nice and also very hot. Mulato chilies often have a chocolate note. Try different combinations of chilies until you find one you like.

-If you cut open a standard K-Cup of some dark blend (I used DarkMagic), you'll get almost 1/4 cup of very finely ground coffee. Almost enough for a full recipe, more than enough for my 1/2 recipe (more than enough for this single guy, so I will be storing excess , sealed in fridge).

-I did not have any "AnchoChile" powder, so I just used plain old Penzey's Chili powder. Well, look at the ingredients in such, and low and behold, it's ancho chili powder!

very nice rub. I added about 1/2 tbsp red chile flakes as well. Left out the cumin cause I don't like it. And added about 2 tbsp cocoa.. When it was almost cooked I brushed with some bbq sauce.

Was even better cold the next day. I would make extra next time and put over a nice mixed green salad.

This is my families very favorite steak rub. Simple to throw together and, I'm betting, most of us have each ingredient already in our spice cupboard. Rubbed into a pork loin last week and it added the perfect amount of sweet & spice that works so well with pork.

I didn't have ancho powder, so I used isot--smoky Urfa pepper from Turkey--and slow roasted it rather than grilling it at 225 degrees. I guess that makes it a different dish--but it was really good.