Coffee and beef are a great match. Ground coffee adds a deep, roasty flavor and helps form a dark crust. Ancho chile brings mild heat and a hint of dried fruit.
The recipe
Ingredients
- 1/4 cup finely ground dark-roast coffee (espresso grind)
- 2 tbsp ancho chile powder
- 2 tbsp kosher salt (Diamond Crystal; use 1 1/4 tbsp if using Morton)
- 1 tbsp coarse black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp unsweetened cocoa powder (optional)
- 1/4 tsp chipotle powder (optional, for more heat)
Steps
- Use finely ground coffee. Coarse grounds stay gritty. If your coffee is coarse, pulse it in a spice grinder first.
- Mix all the ingredients in a bowl until the color is even.
- Pat the steaks dry. Season all sides with about 1 tbsp of rub per pound of meat, pressing it in lightly.
- Let the steaks rest at least 30 minutes, or uncovered in the fridge overnight.
- For thick steaks, smoke at 225°F with oak or hickory to about 10–15°F below your target, then sear over high heat. Cook to at least 145°F with a 3-minute rest for medium, or to your liking.
- For beef ribs, smoke at 250–275°F with oak until probe-tender, about 200–205°F internal.
- Store leftover rub in a sealed jar.
Why this works
Coffee is bitter and roasty, much like the crust on a seared steak. When you add it to a rub, it makes that crust taste deeper and darker. Ancho chile is mild and a little sweet, so it balances the bitterness. A spoonful of brown sugar rounds things out, and the cocoa adds a subtle richness you won't quite notice but will miss if it's gone.
The coffee won't make the meat taste like a cup of joe. It just reads as savory and bold.
Best on
- Beef ribs. Great on smoked beef short ribs, alone or mixed half and half with the Texas brisket rub.
- Thick steaks. Ribeye, strip and sirloin take a reverse sear well.
- Tri-tip and chuck roast. Big, beefy cuts handle the bold flavor.
- Brisket. Try it on the point end of a smoked brisket for a change of pace.
How much to use
Use about 1 tablespoon per pound of beef. A 1 lb ribeye needs about 1 tablespoon. A 3-bone plate of short ribs (about 4–5 lb) takes about 1/3 cup.
Watch the heat
The coffee and sugar can taste burnt if they sit over very high direct heat for too long. That is why the reverse sear works so well. Smoke low first, then sear quickly at the end, just until a crust forms.
Make ahead and storage
Ground coffee goes stale fast, so this rub is best within about 3 months. Keep it sealed in a cool, dark place.
Variations
Espresso-chocolate: double the cocoa and add 1 tsp cinnamon.
Spicier: use the chipotle and add 1/2 tsp cayenne.
Gear for this recipe
- An instant-read thermometer to nail your steak doneness
- Oak or hickory wood
Keep reading
The Best Fish for Smoking (and the Ones to Skip)
Which fish smoke best? Compare 18 fish by fat, flavor, best smoking style and wood, plus which lean fish to skip and how to smoke shellfish.
Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.