Coffee Rub

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

Recipe from EatingWell
Ingredients
  • 1/2  cup finely ground coffee
  • 1/4  cup coarsely ground pepper
  • 3   tablespoons kosher salt
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Directions
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.
Tips:
1. 
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
2. 
EXTRA-FIRM TOFU: 30 minutes to overnight; 2-3 minutes per side
3. 
SALMON FILLET: 30 minutes; 3-5 minutes per side
4. 
CHICKEN BREAST boneless, skinless: 2 hours to overnight; 6-8 minutes per side; 165 degrees F
5. 
CHICKEN THIGHS boneless, skinless: 2 hours to overnight; 6-8 minutes per side; 165 degrees F
6. 
CHICKEN THIGHS bone-in, skinless: 2 hours to overnight; 15-25 minutes, turning occasionally; 165 degrees F
7. 
DUCK BREAST boneless, skinless: 2 hours to overnight; 4-8 minutes per side; 150 degrees F
8. 
PORK CHOPS bone-in, 3/4" thick: 2 hours to overnight; 3-4 minutes per side; 145 degrees F
9. 
PORK TENDERLOIN: 2 hours to overnight; 14-16 minutes, turning occasionally; 145 degrees F
10. 
FLANK STEAK: 2 hours to overnight; 6-8 minutes per side; 140 degrees F for medium

nutrition information

Per Serving: cal. (kcal) 5, carb. (g) 1, sodium (mg) 382, Percent Daily Values are based on a 2,000 calorie diet
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