Espresso Spice Dry Rub is literally my favorite rub for smoking meats lately. It adds such amazing flavor and will be your go to rub for smoked or barbecued meats.
The combination of earthy espresso and sweet brown sugar with spices makes this a well rounded dry rub. This rub is super versatile and goes well with any cut of pork or beef. My favorite so far has been my recipe for Espresso Spice Smoked Ribs. I will definitely be trying this out on a NY strip next, the flavors are simply amazing!
How to make Espresso Spice Dry Rub
Dry rubs are super simple to make literally place all ingredients into a jar and shake well to mix.
Why not get out of your flavor comfort zone any try this Espresso Spice Dry rub on your next steak or rack of ribs!
Enjoy!
Ingredients
- 3/4 cup packed dark brown sugar
- 1/2 cup sea salt
- 1/2 cup espresso powder
- 4 tbs freshly ground black pepper
- 4 tbs garlic powder
- 2 tbs onion powder
- 2 tbs ground cayenne
- 2 tbs smoked paprika
Instructions:
In a container, like a mason jar or weck jar place all of the ingredients. Cover and shake well. The dry rub can be stored in a cool place for up to 2 months.
Pin this recipe for Espresso Spice Dry Rub to your favorite BBQ or Smoker Pinterest page to make for later!
Espresso Spice Dry Rub
Earthy espresso with sweet brown sugar and spices make up this dry rub great for using on beef or pork.
- 3/4 cup dark brown sugar
- 1/2 cup sea salt
- 1/2 cup espresso powder (I used Illy espresso powder for this recipe)
- 4 tbsp Black Pepper (ground)
- 4 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 2 tbsp Cayenne Pepper
- 2 tbsp Smoked Paprika
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In a container, like a mason jar or weck jar place all of the ingredients. Cover and shake well. The dry rub can be stored in a cool place for up to 2 months.