Coffee Rub

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From: EatingWell Magazine May/June 2007

Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you're looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 1/2 cup finely ground coffee
  • 1/4 cup coarsely ground pepper
  • 3 tablespoons kosher salt

Preparation

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  1. Mix coffee, pepper and salt together in a small bowl. Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
  • Make Ahead Tip: Store in an airtight container for up to 1 month.

Nutrition information

  • Serving size: 1 teaspoon
  • Per serving: 6 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 6 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 383 mg sodium; 46 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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