Turn your new favourite coffee into your secret BBQ weapon. This aromatic coffee rub is made with our seasonal coffee RISE, a light-roasted Colombia and Brazil blend with tasting notes of grape, melon, and crema catalana.
Brown sugar, orange zest and cinnamon complement its fruity sweetness, while smoked paprika, garlic, and chilli bring everything into classic BBQ territory.
Step One
Combine all ingredients into a bowl and mix thoroughly.
(If grinding your coffee at home, grind slightly finer than you would for a cafetiere, but not as fine as espresso.)
Step Two
Pat the meat dry, then apply the rub generously, using approximately 1 tbsp per 450 g of meat. For extra adhesion, lightly coat the meat with neutral oil or Dijon mustard first.
Step Three
Leave the seasoned meat to absorb the flavours. Allow 30–60 minutes for steaks, 2–4 hours for ribs, or refrigerate overnight for larger cuts such as brisket or pork shoulder.
Step Four
Smoke or BBQ using your preferred method. For low-and-slow cooking, aim for approximately 110–135°C.
Step Five
Rest the meat before slicing and enjoy the combination of smoky, sweet, spicy and unexpectedly fruity flavours.
Why it works
Coffee on a BBQ? Hear us out. We know RISE makes a pretty good cup of coffee. Turns out, it makes a pretty good BBQ rub too. Its fruity notes add a citrusy kick that works brilliantly with any meat or veggies.
Works particularly well with:
- Beef short ribs
- Brisket
- Lamb Chops
- Or for a vegetarian option, try it on grilled mushrooms, aubergine or sweet potatoes.
