When I cook ribs the foundation of flavor is the rub. Too much rub and you risk overpowering the smoke you spent hours cooking into the meat. Too little rub and the flavors will not bind together. Just the right amount of rub will tie the ribs, smoke, meat and sauce together for delicious ribs worth all the time put into them. I blended this rub to use with my Cuban Coffee BBQ Sauce on my smoked St. Louis ribs but it can be used on other pork, chicken and beef recipes. I wanted the rub and sauce to have a subtle hint of coffee but not too much as I didn’t want to overpower the hickory flavor from the ribs time in the smoker. This recipe makes enough rub for four racks of St. Louis ribs.
Espresso Rub
Course: Sauces and RubsCuisine: AMERICAN, BBQ, AMERICAN BBQDifficulty: Easy8
servings5
minutes5
minutesIngredients
1/4 Cup Ground Black Pepper
2 TBS Kosher Salt
1 TBS Packed Brown Sugar
1 TSP Paprika
1 TSP Garlic Powder
3/4 TSP Espresso Powder
Directions
- Mix ingredients together in bowl
- Rub your meat, cook and enjoy
- Save left overs in a mason jar or herb shaker
Notes
- I use King Arthur Espresso Powder, fine ground espresso beans will also work.
- Save your old spice bottles to store the rubs you make. You can also buy nice spice jars with shaker lids. Shaker lids are great at evenly distributing rub when held about a foot over your meat.