Tim Byres' BBQ Beef Coffee Cure
Thanks to Tim Byres of Smoke Restaurant for this recipe!
Can be used on steak and vegetables. A versatilite of the mix that can be stored in a mason jar and used as a simple way to dress up a dinner.
Yield: 2 ½ cups
A dry rub is important with large or bone-in meat cuts, such as ribs or beef brisket. A rub is a mixture of seasonings that compliment a particular cut of meat. The rub will cure the outer portion of the meat with a heavy flavor.
1/3 cup finely ground dark roast coffee
1/3 cup dark chili powder
1/3 cup smoked paprika
½ cup kosher salt
2/3 cup packed dark brown sugar
3 tablespoons granulated sugar
2 tablespoons granulated garlic
1 tablespoon ground cumin
1 teaspoon ground cayenne pepper
Measure out all ingredients into a medium sized mixing bowl. Diligently scoop and rub between either gloved or clean dry hands to break up any clumps of paprika and brown sugar and thoroughly incorporate all ingredients into an even, well mixed blend.
Apply 2 tablespoons coffee cure per pound of meat, rubbing generously onto the meat. Reserve ¼ cup for the final plate seasoning.
