Dark Coffee Seasoning Rub—For All Kinds of Meat!

Why this recipe?  While vacationing in Hawaii I found this fabulous Kona coffee rub.  I made sure to have room in my suitcase to bring a bag full of it back to the 'mainland.'  But sadly, I'm almost out! So I decided to make my own coffee rub to hold me over until our next trip to Hawaii!

The Flip:
  • Removed a teaspoon of salt (2360mg of sodium). Adjust the sodium to what works for you! 
  • You don't have to be a coffee lover to enjoy this seasoning—it's loaded with flavors that come together with the ground coffee.

My thoughts:   When making the rub, I recommend using a rich, dark coffee.  The coffee rub isn't just for beef!  I've used it on poultry, pork and fish, as well—it's delicious!  For a smaller amount, the recipe can easily be cut in half.  

We have all experienced the wonderful smell of fresh coffee beans upon walking into a coffee shop.  The aroma of my Dark Coffee Seasoning reminds me of just that—it's divine!  Enjoy.

Servings: 16  Serving size: 2 Tbsp  Calories: 45  Fat: 1g  Carbs: 8g  Fiber: 2g  Protein: 2g  Sugar: 4g
Sodium: 925 mg   Old points:  1    WW points +:  1

  • 1/4 cup Chili Powder 
  • 1/4 cup Ancho Chili Powder (very mild)
  • 2/3 cup finely ground dark coffee
  • 4 tbsp Smoked Paprika
  • 4 tbsp Brown Sugar, light
  • 2 tbsp Mustard, dry
  • 1 tbsp Kosher Salt  (adjust to your taste)
  • 1 tbsp Black Pepper
  • 2 tbsp Coriander, ground
  • 2 tbsp Oregano, dried
  • 4 tsp Ginger, ground
  • 4 tsp Cumin, ground

  1. In medium bowl; combine chili powder, ancho chili powder, coffee, paprika, brown sugar, mustard, salt, black pepper, coriander, oregano, ginger and cumin.  Stir well. 
  2. Store in airtight baggie or container.



What do you think?