BBQ Beef Chile Rub and Coffee Cure

BBQ Beef Chile Rub and Coffee Cure

Makes 2 1/2 cups

This spicy blend is perfect for Jersey Boneless Short Rib steak, the new cut dreamed up by our 2012 Best Butcher Competition winner Armand Ferrante. Recipe provided courtesy of Chef Tim Byres, owner/chef of Smoke and Chicken Scratch restaurants in Dallas.

Ingredients: 
  • 2/3 cup dark brown sugar
  • 1/2 cup kosher salt
  • 1/3 cup fine-ground dark roast coffee
  • 1/3 cup chili powder
  • 1/3 cup smoked paprika
  • 3 tablespoons granulated sugar
  • 2 tablespoons granulated garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
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Method: 

Place all ingredients into a medium mixing bowl. Using your hands, thoroughly mix all ingredients, breaking up any clumps with your fingers. Place in an airtight jar.

Use about 2 tablespoons per pound of meat, rubbing it in and refrigerating meat 8 hours or overnight before grilling or smoking.

Nutritional Info: 
Per Serving:

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