Bold, smoky, and just a little bit unexpected. This espresso rub brings deep flavor and a subtle kick to your favorite meats, veggies, or even roasted potatoes.
The espresso adds a rich bitterness that balances the sweetness of brown sugar and the heat from the chili powder. It’s the kind of spice blend that makes everyone think you spent way more time on dinner than you actually did.
Equipment Needed
Mixing Bowl
Measuring Spoons
Spice Jar
Grinder, if you are grinding your own espresso
Ingredients
Espresso
Garlic pepper
Brown sugar
Ancho chili powder
Directions
In a small bowl, mix all ingredients together until well combined. As easy as that!
Store in an airtight container or spice jar.
When ready to use, rub about 1 tablespoon per pound of meat before grilling, roasting, or searing.
Tips for the Best Espresso Rub
Use finely ground espresso. It should be the texture of cocoa powder, not coarse coffee grounds. This way it blends smoothly and doesn’t feel gritty.
If you want it a little spicier, add a pinch more ancho chili or even a touch of cayenne.
Try adding a teaspoon of smoked paprika for a little BBQ flavor, or a pinch of cinnamon for warmth.
Store in a tightly sealed jar in a cool, dry spot for up to 3 months.
Need coffee equipment? If you’re grinding your own espresso or looking to upgrade your coffee setup, browse my Coffee Resources page for brewers, grinders, books, and more.
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Espresso Rub
Smoky, savory, and rich, this Espresso Rub is perfect for adding depth to grilled meats and veggies.
Prep Time: 5 mins Total Time: 5 mins Yield: 1/4 cup of rub
Ingredients
- 2 tablespoons finely ground espresso
- 1 tablespoon garlic pepper
- 2 teaspoons brown sugar
- 1 teaspoon ancho chili powder
Directions
- In a small bowl, mix all ingredients together until well combined.
- Store in an airtight container or spice jar.
- When ready to use, rub about 1 tablespoon per pound of meat before grilling, roasting, or searing.
Notes
For a spicier rub, add 1/2 teaspoon cayenne or extra chili powder.
For more smoky depth, mix in 1 teaspoon smoked paprika.
Keeps for up to 3 months in a cool, dry pantry.
If you make this Espresso Rub, I’d love to know what you used it on!
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