Ancho Coffee Rub

Earthy, smoky, and bold…

There’s a real depth to the flavor of an ancho coffee rub. Espresso provides a rich, earthy, and deliciously bitter base. And the ancho powder doubles down on the earthiness, with undertones of smoky and sweet. Plus, there are hints of garlic and mustard beneath the surface, too.

And for those looking for a family-friendly dry rub with a bold flavor and little spiciness, there’s good news. There’s only a simmer of heat here. Anchos are the dried for of the mild poblano pepper (at minimum one half the heat of a jalapeño pepper), so everyone in the family can enjoy this BBQ rub. It’s equally delicious with steaks and pork.

ancho coffee rub

Ancho Coffee Rub

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Prep Time 5 mins
Total Time 5 mins
Servings 4 steaks


  • 2 tablespoons ground espresso
  • 2 tablespoons ancho powder
  • 1 teaspoon dry mustard
  • 1 teaspoon coriander powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Place all ingredients in a mixing bowl and stir to combine.
  • Use immediately as a rub for steaks and pork, coating the raw meat with the dry rub prior to cooking.


Feel free to increase or decrease the amount of espresso coffee and ancho powder used. More espresso will give the rub a more earthy, rich flavor. More ancho powder will increase the smoky undertones and the heat (though it's still a very mild chili pepper, so any increase won't overwhelm in spiciness).
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

See more of our spicy recipes…

UPDATE NOTICE: This post was updated on January 20, 2021 to include new content.
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