Coffee Cayenne Meat Rub Recipes

Steps:

• 1. Thoroughly combine all ingredients. Store in an airtight container at room temperature.
• 2. Makes enough for 4 burgers, 2-4 chicken pieces or a couple of steaks/chops.

Steps:

• Grind coffee, black pepper, sea salt, brown sugar, cumin, garlic powder, onion powder, and cayenne pepper together in a coffee grinder until well-combined.

Steps:

• 1. Mix coffee, cayenne, kosher salt, brown sugar, garlic powder, and black pepper.
• 2. Rinse and pat dry the steak, trim well.
• 3. Coat the steak with a moderate coating of the rub . Rub well
• 4. Let the meat rest at room tempature for 15 minutes while grill is heating. Clean and oil grill.
• 5. Place meat over high heat and flip every 5 - 6 minutes. Cook until internal temp of about 150 is reached, about 20 - 25 minutes depending on grill and thickness of the steak.
• 6. Allow to rest for 10 minutes before serving.

Steps:

• Make sure the coffee grounds are dried out. If they are still damp, spread them on a baking sheet and place in a 350-degree-F oven until just dry, 6 to 10 minutes. Remove from the oven and let cool.
• Place the coffee grounds and peppercorns in a spice grinder and grind until the pepper is coarse. Pat the steaks dry with a paper towel and sprinkle liberally with salt. Sprinkle generously with the rub, making sure to coat the steaks well. Press the rub into the steaks.
• Heat a cast-iron skillet over medium-high heat until hot and add the oil. Add the steaks and cook until a nice crust forms and the steaks are cooked to your liking, about 4 minutes per side for medium rare.

Steps:

• Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
• EXTRA-FIRM TOFU.
• 30 minutes to overnight.
• 2-3 minutes per side.
• SALMON FILLET.
• 30 minutes.
• 3-5 minutes per side.
• CHICKEN BREAST boneless, skinless.
• 2 hours to overnight.
• 6-8 minutes per side; 165°F.
• CHICKEN THIGHS boneless, skinless.
• 2 hours to overnight.
• 6-8 minutes per side; 165°F.
• CHICKEN THIGHS bone-in, skinless.
• 2 hours to overnight.
• 15-25 minutes, turning occasionally; 165°F.
• DUCK BREAST boneless, skinless.
• 2 hours to overnight.
• 4-8 minutes per side; 150°F.
• PORK CHOPS bone-in, 3/4" thick.
• 2 hours to overnight.
• 3-4 minutes per side; 145°F.
• PORK TENDERLOIN.
• 2 hours to overnight.
• 14-16 minutes, turning occasionally; 145°F.
• FLANK STEAK.
• 2 hours to overnight.
• 6-8 minutes per side; 140°F for medium.
• STRIP STEAK bone-in, 3/4"-1" thick.
• 2 hours to overnight.
• 4-5 minutes per side; 140°F for medium.
• LAMB LOIN CHOPS.
• 2 hours to overnight.
• 5-6 minutes per side; 145°F for medium.