Coffee Spice Rub

strofinamento a secco/dry-rub

I came across this rub, quite randomly, and thought it would be an interesting one to try. And, that's I did. The recipe below is the one I pulled from Epicurious, but I didn't really measure as I mixed up the ingredrients.

Bobby Flay's Coffee Spice Rub
As posted on Epicurious

¼ cup chile powder
¼ cup finely ground espresso-roast coffee beans *
2 Tbsp. sweet paprika
2 Tbsp. dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. salt
1 Tbsp. freshly ground black pepper
1 Tbsp. dried oregano
1 Tbsp. ground coriander
2 tsp. ground ginger
2 tsp. cayenne pepper

Combine all the ingredients in a bowl or a jar with a tight-fitting lid and mix well. Store in a cool place.

To use: Coating 1 tablespoon of spice rub on each burger/steak, plus salt to taste. During searing, there will be a bit of smoke, but the steaks are not burning; it is just smoke from the spices in the rub.

**Not realizing I didn’t have any coffee left, I used Maxwell House’s Maxiccino (the one single I left from Katie’s lovely package). Unaware how the rub tastes with the expresso beans, I think the run turned out great.

I used the rub on a hamburger patty I grilled, then topped with blue cheese and a grilled portobello cap. My preference is bun-less burgers, so I placed my creation on a bed of mixed greens. The meal was quite tasty and satisfying! I am pleased with the rub and will look forward to using it again in another capacity.