A Killer Beef Rub Recipe

I like to use a few different rubs on beef and other red meats, including Mrs. O’Leary’s Cow Crust and Big Bad Beef Rub. Unlike Big Bad Beef Rub, this one does not include mustard powder. Like Big Bad, this beef rub recipe does include some sugar, but it’s brown sugar instead of white. And like the Cow Crust, this rub includes rosemary and black pepper, but unlike that one, this one includes ground coffee. Bottom line, this recipe is different enough that it’s not just a variation of the others.

If you’ve never had coffee in a beef rub, get ready for a heady blend of roasted flavors. Don’t worry, your meat won’t end up tasting like a cup ‘o joe. It just leaves a dark, smoky taste on the meat: The perfect complement to the smoked paprika and smoky chipotle chiles in this rub.

Coffee isn’t the real secret ingredient here: Baking soda is. A small amount of baking soda in this beef rub recipe raises the pH level, which busts up the meat’s protein bonds and helps create a thicker crust. Just go easy. I use about 1/2 teaspoon baking soda per 1/4 cup of rub. That total amount of beef rub is enough to season about 8 large steaks, so you’ll have plenty.

A Note On Salt

None of my spice rubs include salt (click here to find out why). For that reason, you must salt your meat first. This process is called dry brining. It’s best to salt the meat at least a few hours before cooking, preferably overnight. The rub itself can get sprinkled on anytime, along with the salt or just before you start cooking. The general rule of thumb is to use 1/2 teaspoon Morton Coarse Kosher Salt per pound/453.6 grams of meat (don’t include bone, and keep in mind that beef ribs are about half bone).

Beef Rub Recipe

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This beef rub tastes great on all red meats, including lamb and even duck breasts. It only has a teeny bit of sugar, so it can handle pretty high heat. Be sure to use fresh spices. I made a batch with old spices from my cupboard and it sucked. I know baking soda seems weird here, but it raises the pH and helps create a better crust.

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Course:

Rub

,

spice blend

Cuisine:

American

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Makes:

1/4 cup, enough for about 8 large steaks

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Takes:

Prep Time: 5 minutes minutes

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Ingredients

• ▢ 1 tablespoon dried rosemary leaves
• ▢ 3 tablespoons medium-grind black pepper
• ▢ 1 tablespoon smoked mild paprika
• ▢ 2 teaspoons ground ancho chiles
• ▢ 1 teaspoon ground chipotle chiles
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon instant coffee
• ▢ 1 teaspoon dark brown sugar
• ▢ 1/2 teaspoon baking soda

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

• Buzz. Grind the rosemary into a coarse powder. (You can use a spice grinder or a mortar and pestle.)
• Mix. In a bowl, stir together all the ingredients. Break up any lumps of brown sugar with your fingers. Store in a dark place.
• To use. This rub does not contain salt. Dry brine (pre-salt) your meat at least 1 hour in advance. Then, pat the meat surface with wet hands or a wet paper towel to help the rub stick. Apply 1/2 teaspoon rub per 4 x 6-inch surface of meat. As for cooking, reverse sear for the best results.

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This recipe is adapted from Meathead’s next book, The Meathead Method, to be published May 13, 2025. It is available for pre-order now on Amazon.