Recipe from Tim Byres
Adapted by Matt Lee and Ted Lee
- Total Time
- 5 minutes
- Rating
- 5(501)
- Notes
- Read community notes
This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you’ve carved and portioned it. —Matt Lee And Ted Lee
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Ingredients
Yield:About 1 cup, enough for 4 to 6 large steaks
- ¼cup finely ground dark-roast coffee
- ¼cup ancho chile powder
- ¼cup dark brown sugar, tightly packed
- 2tablespoons smoked paprika
- 2tablespoons kosher salt
- 1tablespoon ground cumin
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
180 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 8 grams dietary fiber; 29 grams sugars; 4 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
Step
2
Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.
Ratings
5
out of 5
501
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Cooking Notes
Fredericktibbetts@gmail.com
Consider adding, or substituting, unsweetened Dutch process Cocoa, coarse or fine-ground coriander, grains of paradise.
These can all add to a hearty rub.
frazeej
This spice rub was not nearly as assertive as I thought it would be. I used it on a 1 1/4" top loin steak, bone in, and rubbed it in 1 hour before grilling, and then cooked it rare on a gas grill. It was very good, and did elevate the top loin steak above the usual somewhat bland flavor. The coffee was an interesting touch. The chili powder was not very pronounced. Next time, I may and try and step up the assertiveness………or, I may just leave a good thing alone.
Tom Saunders
This works well on smoked brisket. I rubbed a generous amount into the meat and refrigerated it overnight. After 12 hours in hickory smoke at 225 degrees the result was something my guests raved about.
I continue to use a traditional spice mixture for pork but this has become my standard rub for beef.
Charles B.
I made this using 1/4 of the quantities and had enough for four steaks; Sub 1T for 1/4c; 3/4 teaspoons for 2T; and 1/4 teaspoon for 1T. Also, I added 1/4 teaspoon black pepper and 1 teaspoon chipotle powder to mitigate the strong cumin (I suppose one could reduce the cumin, but I actally liked the extra smoke of the chipotle). Delicious rub! Will use again and again!
Pete
If you have a Hispanic store nearby look for other types of ground chilies. Guajillo are nice and fruity with a little more heat than ancho. Pequin are often blazing hot but more flavorful (I think) than say, habanero. Smoked Serrano powder is nice and also very hot. Mulato chilies often have a chocolate note. Try different combinations of chilies until you find one you like.
frazeej
-If you cut open a standard K-Cup of some dark blend (I used DarkMagic), you'll get almost 1/4 cup of very finely ground coffee. Almost enough for a full recipe, more than enough for my 1/2 recipe (more than enough for this single guy, so I will be storing excess , sealed in fridge).
-I did not have any "AnchoChile" powder, so I just used plain old Penzey's Chili powder. Well, look at the ingredients in such, and low and behold, it's ancho chili powder!
April
very nice rub. I added about 1/2 tbsp red chile flakes as well. Left out the cumin cause I don't like it. And added about 2 tbsp cocoa.. When it was almost cooked I brushed with some bbq sauce.
Was even better cold the next day. I would make extra next time and put over a nice mixed green salad.
Cindy
This is my families very favorite steak rub. Simple to throw together and, I'm betting, most of us have each ingredient already in our spice cupboard. Rubbed into a pork loin last week and it added the perfect amount of sweet & spice that works so well with pork.
karla
I didn't have ancho powder, so I used isot--smoky Urfa pepper from Turkey--and slow roasted it rather than grilling it at 225 degrees. I guess that makes it a different dish--but it was really good.
Gaby
Loved it. Used it for picanha, and it tasted great. I did substitute ground piloncillo for dark brown sugar since that's what I had on hand.
corey
Add a good amount of freshly ground pepper
Edna josell
Can this be used on chicken?Looks so flavorful.
wen123
Good on ribs; used half for one rack of ribs
David
Very nice rub
Jj San Francisco
Heavily altered this by adding 2 tbsp of garlic powder, 2 tbsp dry mustard powder, 1 heaping tsp black pepper. Omitted cumin due to diners' tastes. Great result.
Charles B.
I made this using 1/4 of the quantities and had enough for four steaks; Sub 1T for 1/4c; 3/4 teaspoons for 2T; and 1/4 teaspoon for 1T. Also, I added 1/4 teaspoon black pepper and 1 teaspoon chipotle powder to mitigate the strong cumin (I suppose one could reduce the cumin, but I actally liked the extra smoke of the chipotle). Delicious rub! Will use again and again!
Tammi
Only one of those three substitutions (1T for 1/4 cup) is 1/4 of the quantities. Did you use the amounts you stated (typos maybe?) OR did you use 1/4 of the quantity?
Jordan
This was great. Would use again. I made way too much though.
TOM G
I am thinking the extra rub could be stored for future use
William Zars
Made this rub for a woodland raised Berkshire pork tenderloin. Cooked indirect over hardwood chunk charcoal and 75% apple 25% hickory chips for smoke. 145 degrees internal temp. Fantastic. Substituted half ancho with chipotle.
Tom Saunders
This works well on smoked brisket. I rubbed a generous amount into the meat and refrigerated it overnight. After 12 hours in hickory smoke at 225 degrees the result was something my guests raved about.
I continue to use a traditional spice mixture for pork but this has become my standard rub for beef.
bjd
This is a very good rub; I cooked it directly on the charcoal as suggested and will do it again
Cindy
This is my families very favorite steak rub. Simple to throw together and, I'm betting, most of us have each ingredient already in our spice cupboard. Rubbed into a pork loin last week and it added the perfect amount of sweet & spice that works so well with pork.
April
very nice rub. I added about 1/2 tbsp red chile flakes as well. Left out the cumin cause I don't like it. And added about 2 tbsp cocoa.. When it was almost cooked I brushed with some bbq sauce.
Was even better cold the next day. I would make extra next time and put over a nice mixed green salad.
Barry Schoenborn
Works great! I used it on a boneless pork roast in the oven, not on the grill. Karla, I didn't have any ancho chile powder either, so I used ground New Mexico chiles. But that's pretty tame, so I included ground habañero chiles and that adds a LOT of punch. By the way, next time I'm cutting way back on cumin, a spice I've never liked much.
karla
I didn't have ancho powder, so I used isot--smoky Urfa pepper from Turkey--and slow roasted it rather than grilling it at 225 degrees. I guess that makes it a different dish--but it was really good.
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