BBQ Coffee Rub Recipe
If you’re anything like me (a self-proclaimed coffee lover), chances are you’ve got some old coffee beans or used-up grounds lurking around your kitchen. You feel a pang of guilt every time you reach for your new, fresh beans over the old, stale grounds. Let’s be honest: throwing away coffee, even the stale kind, feels like a betrayal.
But what if I told you those old beans could live a second life... not in your cup, but on your grill?
Yep. Say hello to the coffee BBQ rub!! This smokey, rich, slightly sweet rub will have your brisket, ribs, or even veggies singing. The best part? You can make it with leftover beans or already used coffee grounds, earning you full sustainability points and some serious flavor.
With Father’s Day coming up and the grill season just around the corner, this recipe is the perfect way to turn an ordinary BBQ into something a little more bold and adventurous.
Why Coffee in a Rub?
Coffee adds depth. It brings out the savory, smoky notes in grilled meats and balances sweetness and spice like a pro. Plus, utilizing used grounds is a sneaky way to reduce waste and still feel like a BBQ whiz.
What You’ll Need:
¼ cup used coffee grounds, dried completely (see drying tips below)
2 tbsp brown sugar
1 tbsp kosher salt
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1 tsp ground cumin
1 tsp chili powder (optional, for a little heat)
½ tsp cayenne pepper (optional, for even more heat)
Grilling for a crowd? Feel free to double or even triple this recipe.
How to Make It:
1. Dry the Grounds:
If you’re using used coffee grounds, you’ll want to dry them out first to avoid a soggy rub situation. Just spread them on a baking sheet and let them air dry for a day or two (or speed things up by baking them at 200°F (90°C) for 30–40 minutes, giving them a stir now and then).
Pro Tip: If you're using fresh, unused coffee, no drying needed. Just use a grind size similar to what you'd use for a pour-over.
2. Mix It Up:
Combine all your ingredients in a bowl and give it a good mix. That’s it!
3. Rub & Rest:
Coat the meat generously with the rub and make sure to evenly coat. Choose your go-to protein to test this recipe, I’d recommend ribs or wings! Let it sit for at least an hour, or refrigerate overnight for deeper flavor.
4. Grill, Smoke, or Sear:
Now, fire up the grill or smoker and do your thing. This rub works great for smoking, grilling, baking, or even stovetop searing. No special tricks needed, just your usual BBQ recipe.
What Coffee Should I Use?
Don’t be afraid to get creative here. Different coffees will totally change the flavor of your BBQ rub. Just like how coffee tastes different in a cup, each coffee will bring a unique vibe and taste to the grill too. A bright, fruity Ethiopian might give your meat a juicy, citrusy twist, while a cozy house blend will add rich, bold depth.
Here are three coffees from our current lineup that I think would be awesome in this recipe:
Ruca: House Blend
Tasting Notes: Milk Chocolate, Vanilla, and Apple
This is a great coffee to bring out the richness and smokiness of grilled meat.
Fazenda Boa Vista: Brazilian Single Origin
Tasting Notes: Lemon Meringue, Watermelon, Guava
This is a great coffee to add a little zest and fruity fun to your BBQ.
Fudam - La Union: Colombian Single Origin
Tasting Notes: Nougat Candy Bar, Cooked Pear, Cola
Another great coffee to add some depth while introducing a little sweetness.
You can find all of these coffees in any of our three cafes, as well as online.
Next time you're staring down that old bag of beans or wondering what to do with your used coffee grounds, remember: your grill is calling. Give those grounds a second wind and your BBQ a serious flavor upgrade in the process.
Zakry Cummings
Hailing from Indiana, Zak is a self-proclaimed coffee nerd and Hoosier basketball enthusiast. You may find him delivering fresh beans to your door and jamming out in the Tala neighborly van! When he’s not behind the wheel, he’s probably playing board games with friends or enjoying the great outdoors.