Get More Out Of Your Coffee
Coffee has a myriad of uses. If you’re reading this, chances you consume it in its most obvious form: as a beverage. What happens if you grind a little too much? You can toss it out (we do not approve of this), you can save it for later, or you can do something creative with it. This post is the first of many that will guide you in alternative uses for your coffee. Welcome to Spirit Mountain Kitchen.
Today’s post is a recipe, a coffee based meat rub to be specific. We’ll call this a beginners level recipe - if you can measure and know how to grind coffee, you can do this!
This is an all purpose rub which can be used on beef, pork, or poultry. Typically, the rub should sit on the meat after application for a few minutes, but some recipes may call for longer. Once you’ve allowed for the proper sitting period you’re ready to put the meat to the heat!
2 tablespoons garlic powder
2 tablespoons Spirit Mountain ground coffee (medium grind)
2 tablespoons paprika
2 tablespoon onion powder (or dried onion flakes)
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon cayenne (Optional) Reduce the amount for a less spicy rub
Grind coffee beans to medium-coarse - think sea salt, slightly coarser than the beach sand.
Combine ingredients in a bowl and combine with a fork. If the contents begin to clump, crush them with the fork.
Move your seasoning mixture to a spice jar or container. You can reuse an old spice jar.
That’s about it. Experiment with this spice blend; see what works and what doesn’t work. Adjust the spiciness if you desire more heat or want something a little more mild.
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