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Grilled Meats with Coffee Rub
The recipe of the week celebrates grilling to start the summer season, and it features COFFEE! Yes, coffee is great at the grill. The dark and toasty undertones from the coffee in the following dry rub pair well with meats cooked on the grill. Choose dark roast for the biggest coffee flavor or a lighter roast if you’re looking for something a little more subtle. Use on any of the meats listed below.
COFFEE RUB
1/2 cup finely ground ARTISAN’S coffee
1/4 cup coarsely ground pepper
3 tablespoons kosher salt
3 tablespoons brown sugar
1 tablespoon chili powder
Mix the rub ingredients 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.
TIP: Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F
CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F
CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165°F
PORK CHOPS bone-in, 3/4″ thick
2 hours to overnight
3-4 minutes per side; 145°F
PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145°F
FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140°F for medium
STRIP STEAK 3/4″-1″ thick
2 hours to overnight
4-5 minutes per side; 140°F for medium
*All cooking times based on medium-high grill temperature and cooking with the grill lid closed.
*adapted from Eating Well