This flavorful rub is perfect for the holiday season, or anytime. The Bray family traditionally serves beef tenderloin for Christmas, and this rub compliments it perfectly. It’s also good with pork spare ribs or a rib eye – Mark says it makes for an incredibly good steak. He recommends Airship’s Ground Speed Espresso for this recipe – it’s a blend of Central and South American coffees with a honey sweetness, dried apricot and chocolate caramel finish.
Ingredients
- 1/4 cup finely ground espresso, such as Airship Ground Speed
- 2 tablespoons chili powder
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning or oregano
- 1 teaspoon cumin
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon coarsely ground salt
Instructions
Mix the brown sugar and spices in a bowl, and rub the mixture generously all over the meat – don’t be shy! Heat your grill or prepare to cook the meat as you would normally prepare it.
*Bray notes that the coarsely ground salt and pepper make a big difference in this recipe.
Recipe courtesy of Mark Bray of Airship Coffee
