LarryR recently posted a brisket with a coffee rub. In an effort to further the use of this atypical ingredient I thought I post a quick bit on my usage.

Ancho Coffee Rub

¼ cup each of ancho and coffee
2 tbs each of paprika and brown sugar
1 tbs each of dry mustard, salt, black pepper, oregano, and coriander
2 tsp each of ground ginger, and chile de arbol (I sub cayenne or new mex)

I like to heavily apply this rub to the thickest, most well marbled steaks I can get my hands on, or lately, I’ve used it on flank steak that’ll get sliced for tacos. Either way I like to serve it with this sauce:

New Mexico Style Barbecue Sauce
(I believe this is a Bobby Flay recipe but I’m not positive)

2 tbs unsalted butter
½ med red onion (diced)
1 garlic clove
6 plum tomatoes (diced)
¼ cup ketchup
2 tbs Dijon mustard
2 tbs dark brown sugar
1 tbs honey
1 tsp cayenne
1 tbs ancho
1 tsp pasilla
1 tbs Worcestershire

Sweat onion and garlic in butter, add tomatoes, and simmer 15 min. Add remaining ingredients, cook for an additional 20 min. puree.

I love the flavor coffee imparts in a rub. I'll be using this on some thick strips I've got in the freezer.

quote:

I love the flavor coffee imparts in a rub. I'll be using this on some thick strips I've got in the freezer.

good luck, let me know what you think.

making the sauce?

Have either of you tried a coffee rub on a shoulder?

quote:

Originally posted by Chris Notarpole:
Have either of you tried a coffee rub on a shoulder?

My butt rub recipe has finely ground coffee in it. It rocks!

J,Do you use fresh ground coffee or instant?

quote:

J,Do you use fresh ground coffee or instant?

I usually get my coffee at a place that sells beans and has a grinder. I grab something dark roasted and set the grinder for as fine as it goes to make a powder.