Easy Coffee Rub for Meat

Name: Easy Coffee Rub for Meat
Prep time: 5 min
Total time: 5 min
Yield: 1 cup, 6 serving(s)
Ingredients: 1/2 cup finely ground coffee; 1/4 cup fresh coarse ground black pepper; 3 tablespoons kosher salt

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Recipe by CaliforniaJan

Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you’re looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb Make Ahead Tip: Store in an airtight container for up to 1 month.

READY IN: 5mins

SERVES: 6

YIELD: 1 cup

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup finely ground coffee
¹⁄₄

cup fresh coarse ground black pepper
3

tablespoons kosher salt

DIRECTIONS

Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
EXTRA-FIRM TOFU.
30 minutes to overnight.
2-3 minutes per side.
SALMON FILLET.
30 minutes.
3-5 minutes per side.
CHICKEN BREAST boneless, skinless.
2 hours to overnight.
6-8 minutes per side; 165°F.
CHICKEN THIGHS boneless, skinless.
2 hours to overnight.
6-8 minutes per side; 165°F.
CHICKEN THIGHS bone-in, skinless.
2 hours to overnight.
15-25 minutes, turning occasionally; 165°F.
DUCK BREAST boneless, skinless.
2 hours to overnight.
4-8 minutes per side; 150°F.
PORK CHOPS bone-in, 3/4" thick.
2 hours to overnight.
3-4 minutes per side; 145°F.
PORK TENDERLOIN.
2 hours to overnight.
14-16 minutes, turning occasionally; 145°F.
FLANK STEAK.
2 hours to overnight.
6-8 minutes per side; 140°F for medium.
STRIP STEAK bone-in, 3/4"-1" thick.
2 hours to overnight.
4-5 minutes per side; 140°F for medium.
LAMB LOIN CHOPS.
2 hours to overnight.
5-6 minutes per side; 145°F for medium.