Coffee Rub for Beef

Coffee and beef go together like…. uh… well all other things that go together great. The coffee flavor mellows and enriches the beefy taste. My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender. Perfect. And that’s not the only great use of this rub, either. A little sprinkle on burgers just before grilling them really gives them a fantastic rich different flavor.
coffee-rub-for-beefYou can use whatever coffee suits your fancy, but for me, the best is the coffee from Cafe du Monde. It has a wonderful chicory flavor that is incredibly rich and compliments beef perfectly. You can now find Cafe du Monde coffee in most grocery stores, thankfully, so you don’t have to go to New Orleans to get it. However, going to New Orleans is never a bad idea, so next time you go, bring back some coffee.

Coffee Rub for Beef

Course Spice Rub
Cuisine American
Servings 6 cups
Author Mike

Ingredients

  • 2 cup light brown sugar
  • 2 cups freshly ground black pepper
  • 1 cup kosher salt
  • 1/2 cup chili powder
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 1/3 cup ground coffee

Instructions

  • Combine all ingredients.
  • Store in an air-tight container.

For smoking beef cuts

  • Rub all sides of the beef with prepared yellow mustard.
  • Apply the rub liberally. Wrap in foil or place in a resealable container and refrigerate for at least 4 hours, up to 12 hours, before smokng.

For burgers

  • Sprinkle the rub on both sides of the burger patties before cooking.

Red- and Black-Eyed Gravies

I love smoked spiral ham. I usually don’t need anything on it. Just give me some ham and I’ll be happy. But recently I started thinking… “Ya know, I’ve never made red-eye gravy before. I should do that.” So I did, and it was good. Very good. But then I thought, “I bet that Sriracha in red-eye gravy would be spectacular.” So I did that too, and it was beyond good. Known as black-eye gravy, it was my favorite of the two, but the competition was close. Red- and black-eyed gravies are a staple in this house.
Red- and Black-Eyed GraviesEither one of these gravies would be great on a steak, too. Or over a sliced beef rib roast. Ooooh, I need to make that. Soon. I do love red- and black-eyed gravies for sure!

Red- and Black-Eyed Gravies

Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 /2 cup

Ingredients

For red-eye gravy

  • 1 slice thick-cut smoked bacon
  • 1 tablespoon all-purpose flour
  • 1/2 cup brewed strong coffee
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1 cube beef bouillon
  • Kosher salt and freshly ground pepper to taste

For black-eye gravy, add

  • 1-2 tablespoons Sriracha

Instructions

For the red-eye gravy

  • Place the bacon in a medium saucepan over medium-high heat. Cook until nearly done. Remove the bacon for other purposes but keep the fat.
  • Whisk in the flour until starting to bubble.
  • Add the coffee and water. Bring to a simmer.
  • Add the butter and bouillon and stir until the butter has melted and the bouillon has dissolved.
  • Season with salt and pepper to taste.
  • Let simmer until the desired thickness is achieved.

For the black-eye gravy

  • Add Sriracha to red-eye gravy before seasoning with salt and pepper.