How to Make It
Measure all ingredients into a bowl. Whisk together until the cocoa powder is fully incorporated with no visible clumps. The mixture should be a deep, almost black-brown color.
For the smoothest texture, pulse the finished blend in a spice grinder for 5 to 10 seconds. This is optional but helps the coffee and chile distribute more evenly across the meat.
Seal the rub in a jar and let it rest for at least an hour before using. Right after mixing the coffee dominates, but after resting the ancho and cocoa catch up and the flavors balance out. This step matters more here than with simpler rubs.
How to Use It
For brisket: Apply a heavy coat to all sides of the brisket, working the rub into the fat cap. Use about 1/4 cup for a full packer brisket. Let rest in the fridge uncovered for 2 to 4 hours before smoking.
For steaks: Pat the steak dry, then press about 1 tablespoon of rub per side firmly into the surface. Let sit at room temperature for 45 minutes to 1 hour before grilling over high heat.
For beef ribs: Apply a generous layer and let rest for at least 1 hour. These ribs benefit from a long smoke at 250 degrees with oak or mesquite.
Why Coffee and Beef Work
Coffee's natural bitterness cuts through the richness of beef fat in a way that other spices can't. When the coffee hits the heat, it caramelizes alongside the brown sugar to form a dark, lacquered crust that locks in moisture. The ancho chile brings fruity warmth rather than sharp heat, while the cocoa powder ties the bitter and sweet elements together.
This is not a subtle rub. It's built for big cuts with big flavor. If you're smoking a brisket for 12 hours, this is the rub that earns every minute.