This simple Smoky Sweet Coffee Rub recipe is perfect for steak, brisket, ribs, pork tenderloin, even burgers! Rich notes of dark roast coffee, brown sugar and a little kick from chili and cayenne in this BBQ dry rub will ensure your spot as this summer’s master of the grill.
What You Need To Make Smoky Sweet Coffee Rub
- dark roast coffee
- brown sugar
- garlic powder
- onion powder
- smoked paper paprika
- salt
- cracked pepper
- chili powder
- ground cayenne
The way we love coffee at our house is no secret. Morning coffee, afternoon coffee, coffee with friends, even dessert coffee. You name it. We enjoy it. So the idea of a coffee dry rub was bound to catch our attention as way to add a little pizzazz to our backyard grilling.
And while this easy Smoky Sweet Coffee won’t have your cookout favorites tasting like a full-bodied cup of joe, it does add a deep, subtle tone to any protein that’s only complimented by a light touch of brown sugar, garlic and the kick of chili and cayenne.
Summer is calling. So fire up the grill and bring the joy with a generous coat of this coffee rub to your grill go-tos. When you serve them up richly crusted, tender and juicy, you’ll be so glad you did!
Other Seasoning Mixes and Meats You’ll Love
- All Purpose Creole Seasoning
- Cherry Cola BBQ Pulled Pork
- The Perfect Pepper Crusted Pork Loin
- Southern Pecan Chicken
- Perfect Skillet Steak
More Grilling Favorites
- Hawaiian Pineapple Burgers
- Mexican Street Corn Foil Packets
- Pecan Stuffed Grilled Peaches
- Creole Shrimp Foil Packets
- Hawaiian Dogs with Pineapple Relish
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Smoky Sweet Coffee Rub
Ingredients
- 2 tablespoon ground dark roast or espresso coffee
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne
Instructions
- In a small bowl, mix all ingredients together well. Use immediately by gently rubbing into the surface of brisket, steaks, ribs, pork chops, pork tenderloin, or mixing into burgers. Store in an air tight container with other spices.
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Hands down the best recipe. We use it on any kind of meat; chicken is by far our favorite!
Hi, Ann! Wow! This made my day! I am just tickled you are enjoying it. Thank you so very much!
is it okay to put mustard on before the dry seasonings then leave it in the fridge overnight?
Hi, Khloe! I have never tried it with the coffee rub. I do use a similar method with mustard here. https://southerndiscourse.com/the-perfect-peppered-pork-loin/ If you give it a go, let me know!
With beef and pork you can leave in fridge overnight. With chicken you can change the texture and as a result the flavor. I would stick to a max of 6 hours with chicken.