This rub will change your beef, pork or chicken, on the barbecue on on the stove. The blend of coffee, molasses and spices makes it crunchy, spicy, and sweet at the same time.
Use 1 tablespoon of dry rub per pound of chicken, pork, beef. Add more or less based on your personal preference.
Pork or poultry: Season both sides of the the meat and pat gently to help seasoning adhere. Refrigerate for 8-24 hours to allow the seasoning to work its way into the meat before smoking or grilling.
Beef: Season the outside of your favorite steak or burger before grilling. Generously coat ribs, roast or brisket and let the meat rest for 30 minutes or refrigerate overnight before smoking or grilling.
It is packed in a pouch of 3 oz. that is resealable.