Paco's House BBQ Rub

This rub combines sweet, savory, and spicy notes with the richness of coffee and cocoa for a deep, complex crust on smoked meats.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the Rub: In a large bowl or sealable container, combine the dark brown sugar, black pepper, coffee grounds, smoked paprika, cocoa powder, sea salt, cayenne, garlic powder, onion powder, cinnamon, and ground mustard. Mix or shake until all ingredients are well combined and uniform in color. Store any unused rub in an airtight container.

Step 2

Prepare the Meat: Coat the entire surface of your meat (e.g., brisket, pork shoulder, ribs) with a thin layer of yellow mustard. This acts as a binder to help the rub adhere.

Step 3

Apply the First Coat: Generously apply a thick, even coat of the BBQ rub over the mustard-slathered meat, ensuring all sides are covered.

Step 4

Rest: Place the seasoned meat in a container or on a baking sheet, cover, and refrigerate for 24 hours. This allows the rub to penetrate the meat.

Step 5

Apply the Second Coat: Just before you are ready to cook, apply a very light second coat of the rub over the meat.

Step 6

Smoke: Place the meat in your smoker and cook as desired.