Cocoa Coffee Dry Rub

I love using dry rubs on roasts and smoked meats because they contribute so much flavor but virtually no extra calories. Since we are celebrating #Choctoberfest, I decided to share this recipe, which contains both cocoa and coffee. (Thanks to Caveman Coffee for sending me some amazing coffee beans to play with.) Cocoa powder and coffee might seem like odd ingredients to add to a dry rub, but they add a depth of flavor to your meat that is truly memorable.

This rub is spectacular on pork shoulder (or butt) in the smoker. Since shoulder and butt are both fatty cuts of meat, we enjoy them only once in a while. The good news is, you can use this delicious rub on leaner roasts like pork loin and eye round with terrific results.


Cocoa Coffee Dry Rub

6 tablespoons freshly ground coffee (I used Caveman Coffee‘s Sabertooth Roast)

2 tablespoons kosher salt

2 tablespoons Hungarian paprika

2 tablespoons brown sugar

2 tablespoons coarsely ground black pepper

1 tablespoon unsweetened cocoa powder

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon cayenne pepper, or to taste (optional)


Combine all ingredients in a small mixing bowl.

Rub on pork shoulder or butt and let stand for an hour at room temperature to allow flavors to develop.

This rub will keep in a tightly sealed container at room temperature for about a month.

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