When you fire up the grill, how many times can you reach for the same old salt, pepper, and maybe some garlic powder before your taste buds start craving something different? Upgrade your weeknight grilling with this simple espresso rub recipe. Coffee and chili create rich, complex flavors that beat basic seasoning every time.
This recipe is inspired by Coastal Living Magazine from May 2013. Instant espresso powder is the key ingredient, and finding it used to be a real hunt back then. I remember having to make special trips to Dean and Deluca when they had their Kansas City location just to get my hands on it. These days, you can find it in the coffee aisle at Walmart.
I always make a quadruple batch of this rub because once you taste how incredible it makes budget-friendly skirt steak, flank steak, pork tenderloins, and boneless skinless chicken thighs, you'll want to have it on hand for every grilling season. For dinner, add other side dishes like sautéed asparagus and chipotle sweet potato puree, or a steakhouse baked potato if time allows.
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🔥 Why You Will Love This Rub
- Simple ingredients in a complementary ratio that is not spicy or sweet.
- Easy weeknight seasoning for the grill.
- No waiting for a marinade.
- Make several jars to give as a thank you or a holiday gift.
Ingredients
You only need 6 staple ingredients to make this amazing espresso rub recipe!
- Chili Powder: Dried and pulverized chili pepper mixed with other spices like garlic, paprika, and cumin. It's common in Southwest dishes and rubs. I use the Morton & Basset brand.
- Instant Espresso: This little bottle adds depth and earthiness to the chili powder with a little bit of smokiness and cocoa. Make sure you buy instant so it dissolves into the meat. I like this Italian Instant Espresso.
- Diamond Crystal kosher salt: I prefer the brand, Diamond Crystal, because its shape is lighter and flakier and dissolves faster, which helps prevent over-seasoning. If using Morton or table salt, reduce the salt measurements by half.
- Brown Sugar: Light or dark brown sugar provides a tiny amount of sweetness and molasses undertones. Sugar helps improve the caramelization of the meat when grilling.
- Garlic Powder: This is dried garlic that has been ground in the spice aisle. Use the unsalted version.
- Freshly Ground Black Pepper: To add a complementary pepper to the rub.
See the recipe card below for ingredient measurements.
Variations
Here are some other ways you can modify this rub:
- Spicy: Substitute half the amount of chili powder with chipotle chili powder for more smokiness and spice.
- Dark Brown Sugar: This is not a sweet rub like most store-bought versions. If you like your rub to be sweeter, increase the sugar by 1 tablespoon. You can substitute light brown sugar or white granulated sugar if dark brown sugar is not on hand.
- Salt: Salt is not the primary ingredient of this rub recipe. If you want more salt, add 1 more tablespoon of Diamond Crystal kosher salt.
Equipment
- Wire whisk
- Small to medium-sized mixing bowl
- Parchment paper (optional)
- Storage container, such as a 4-8 ounce mason jar
Step-by-Step Instructions
Step 1: Add all of the ingredients into a bowl and whisk to combine.
Step 2: If the brown sugar has clumps, pinch the clump to disperse it.
Step 3: Transfer the rub into a jar or storage bag. You can use parchment paper as a funnel to do this.
Step 4: Sprinkle over steak, chicken, or pork before grilling. Apply about 1½-2 teaspoons per pound of meat.
Top Tip
For high-heat grilling, coat your meat evenly, but don't go overboard. If you apply it too heavily, the rub won't properly melt into the meat during cooking, and you'll end up with a gritty texture instead of that caramelized crust we're after.
Storage Information
Keep the espresso rub in an airtight container or spice jar at room temperature, away from direct sunlight. Label it with the date so you know when it was made. Store for up to 1 year.
FAQ
Not at all. The instant espresso powder adds depth and a subtle smokiness without any coffee flavor. It enhances the other spices.
Use about 1½-2 teaspoons per pound of meat. Remember, less is more with this rub. You want to coat evenly but not too heavily, or it won't melt properly into the meat during cooking.
Nope! You can apply it right before grilling for immediate flavor, though letting it sit for 15-30 minutes won't hurt if you have the time.
Instant espresso powder works best because it is very finely ground and dissolves with the meat. I haven't tried regular ground coffee. It might be too coarse and gritty, but if you try it, let us know how it turned out in the comments!
Did you try any of these tips? Leave a comment below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Easy Homemade Espresso Rub
Equipment
- whisk
- mixing bowl
- small storage container (4 oz)
- parchment paper (optional)
Ingredients
- 3 tablespoons chili powder
- 2 tablespoons Diamond Crystal kosher salt
- 1 tablespoon instant espresso powder
- 1 tablespoon dark brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
Instructions
- Add all of the ingredients into a bowl and whisk to combine.
- If the brown sugar has clumps, pinch the clump to disperse it.
- Transfer the rub into a jar or storage bag. You can use parchment paper as a funnel to do this.
- Sprinkle over steak, chicken, or pork before grilling. Apply about 1½-2 teaspoons per pound of meat.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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