KAHA Espresso BBQ Rub Recipe

By Tyler Workman

KAHA Espresso BBQ Rub Recipe

It's BBQ Season (ings) and that means grilling and smoking meats outdoors for the summer! This espresso based BBQ rub is our go-to dry rub for pork, beef, and poultry (chicken & turkey). It's an easy recipe that uses common spices that you probably already have in your pantry.

This BBQ rub starts with our Vertical Espresso Blend as the base which adds a rich deep flavor as well as acts as a tenderizer for your favorite protein for smoking.



  • 4 Tbsp Finely ground KAHA Coffee Vertical Espresso
  • 4 Tbsp Brown sugar (light or dark)
  • 2 Tbsp Salt (we use Himalayan Pink Sea Salt)
  • 2 Tbsp Chili powder
  • 1 Tbsp Smoked paprika
  • 1 Tbsp Freshly cracked pepper (we use tri-color peppercorns)
  • 1 Tbsp Onion powder
  • 1 Tbsp Garlic powder

In a medium sized bowl, add the finely ground KAHA Coffee Vertical Espresso grinds (as fine as you can grind them), and brown sugar.

Using a whisk, break apart the brown sugar and mix the espresso and brown sugar evenly together.

Add the remaining ingredients: Salt, Chili powder, Smoked paprika, Freshly cracked pepper, Onion powder and mix evenly in the bowl with a whisk.

For best results, pour the BBQ rub into a spice shaker to shake easily on your BBQ meat of choice:
Shake evenly on pork shoulder (for pulled pork), St. Louis Pork Ribs, Brisket, Chuck Roast, Turkey Breast, Chicken, or your choice of protein for smoking or grilling. Enjoy!


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