“Behind every successful woman is a substantial amount of caffeine.”
Grilling with Coffee!
I have an on again/off again relationship with coffee. I probably didn’t even have my first cup of it until I was well into my 20’s, recognizing at a young age that I was “naturally caffeinated” and probably didn’t need the jolt often associated with a good strong brew.
Once I sorted out that a really good quality bean freshly ground enjoyed in small amounts and not the buckets of the stuff my friends were consuming I realized I didn’t have to satisfy my craving for it through aroma alone… besides it was starting to get weird when people caught me sniffing at their cups.
I still put myself on the coffee wagon from time to time if I don’t keep it in check. I’m pretty tightly wound without caffeine so if I allow myself one too many cups my eyes start to spin in their sockets and those around me begin speaking slowly and soothingly as though they’re working with explosives. Point is, I LOVE the stuff, I just don’t always LOVE the janglies that come with it.
This coffee rich rib rub was inspired by a recipe found in “Feeding the Fire” a wonderful cookbook on grilling by Joe Carroll. I say “inspired by” because as is often the case I decided to make a few changes… to rave reviews I might add!
This rub makes enough for about 9 or 10 racks of ribs, but it will keep in a tightly sealed container for about a month so why not try it on lots of stuff. I’ve used it with chicken and fish and oh WOW! You won’t get a coffee high but I promise you will enjoy the aroma and rich coffee flavour hit!
Enjoy & Namaste!
- 1½ cups brown sugar, packed
- ¾ cup kosher salt
- 1 cup coffee grounds
- ¼ cup freshly ground black pepper
- 2 TBSP cinnamon
- 2 TBSP cumin
- 2 TBSP chilli powder
- Combine all ingredients in a bowl.
- Store in an airtight container.