meat-rub-recipe

Coffee Rub Recipe

San Diegans are known for their love of “cold-brew” style coffee, a way of enjoying caffeine without using heated water extraction like traditional drip or espresso. The coffee grounds steep in the water at cool temperatures for an extended period of time. Since coffee beans contain caffeine, oils, and fatty acids–brewing at lower temperatures results in lower acidity while preserving some of the nutrients.

There are even studies from the Journal of Food Chemistry that suggest coffee grounds as being rich in dietary fiber, and “can be fermented by colon microbiota producing short-chain fatty acids with the ability to prevent inflammation. The results support the use of coffee grounds in the food industry as a dietary fiber source with health benefits.”

Now for the spice rub mix, I use this recipe on meat, chicken, and even fatty fish like salmon…

Ingredients

1/2 cup finely ground coffee beans (organic is best)
2 tablespoons smoked Spanish paprika.
2 tablespoons coconut sugar
1 tablespoon dried basil
1 tablespoon Celtic sea salt
1 tablespoon ground black pepper.
2 tablespoons dried onion flakes (don’t use the powder as it’s too overpowering)

Mix all ingredients together and use them on your favorite meats before barbecuing or roasting.