All-Purpose California Beef Rub

By Kim Severson

Updated Dec. 7, 2022

All-Purpose California Beef Rub
Rikki Snyder for The New York Times
Total Time
5 minutes
Rating
5(1,564)
Comments
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A good rub makes grilling or roasting easy. This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove. Diners will be hard-pressed to place its complex flavor until you tell them the components. The rub is easy to double and keeps for a long time in a jar or a zipper-lock bag. It should stay on the meat for at least two hours, but overnight is best.

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Ingredients

Yield:About ⅓ cup
  • 2tablespoons finely ground coffee
  • 1½tablespoons kosher salt
  • 1½tablespoons granulated garlic
  • 1heaping teaspoon black pepper
  • 1tablespoon brown sugar
  • ¼teaspoon cayenne pepper
  • ¼teaspoon ground cloves
  • ¼teaspoon cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

58 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 2 grams protein; 40 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients and store in an airtight container.

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Ratings

5 out of 5
1,564 user ratings
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Comments

Arae

I was taught by a Samoan chef to always coat my beef cuts in soy sauce prior to applying any rubs. It worked great with this recipe, first allowing the soy sauce to dry a little so it was nice and sticky. The salty soy seals in the juices, and this delicious rub gave it a great crust. I had to delay the cooking by 36 hours, and it came out perfect. The soy sauce works great on burgers too.

MaryBretired

Recipe for rub
2 Tlb ground coffee
1 Tlb Course salt
1 Tlb garlic powder
1 tsp proper
1 Tlb brown sugar
1/4 Tsp each crane, cloves, cinnamon

Bo

I was taught by a Samoan chef to always coat my beef cuts in soy sauce prior to applying any rubs. It worked great with this recipe, first allowing the soy sauce to dry a little so it was nice and sticky. The salty soy seals in the juices, and this delicious rub gave it a great crust. I had to delay the cooking by 36 hours, and it came out perfect. The soy sauce works great on burgers too

Sleestak

I was skeptical about this one but took a leap of faith and used it in the tri tip recipe based on the many positive comments here, and I was certainly not disappointed. The rub has a depth and complexity that I haven’t come across before. Definitely will be adding this one to my permanent repertoire.

JWH3

I used this rub on a cut of bison. Was deeply flavored with nice blend of roasted (coffee) and spices but next time I’ll use half the salt and a pinch of brown sugar.

Sobe

Amazing rub! I have tried soy sauce and Worcestershire as the base before applying the rub and I definitely prefer the Worcestershire. It adds a better depth of flavor and doesn’t over salt.

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