Coffee Rubbed Beef Roast
Chef Scott Leibfried
Stock up your spice cabinet & grab some ground coffee to take your farm-to-table delivered Greensbury's organic, grass-fed chuck roast to the next level!
1 Organic Grass-fed Chuck Roast
2 Tablespoons smoked paprika
1 Tablespoon onion powder
1 Teaspoon chili powder
1 Tablespoon garlic powder
1 Teaspoon Coleman's mustard powder
1 Teaspoon ground coriander
1 Teaspoon Mexican oregano
1 Teaspoon dried thyme leaves
1 Teaspoon granulated sugar
2 Tablespoon light brown sugar
1 Tablespoon kosher salt
3/4 cup ground coffee (we prefer a breakfast blend, but feel free to use your coffee of choice)
In a small to medium sized bowl combine all of the ingredients for the rub and mix well with a whisk. Make sure there are no lumps.
Lightly season the roast on all sides with olive oil and black pepper.
Heavily coat the roast on both and the edges with the rub, push the rub into the roast on all sides and edges. Cover and place the roast in the refrigerator for 24 hours.
Place the excess rub into a sealed container or mason jar for additional use.
When ready to cook, preheat the Big Green Egg to 275 degrees. While the grill is heating, remove the roast from the refrigerator and place on the counter so that it can come to room temperature.
When the grill reaches 275 degrees, place the roast off to one side of the grill but not in the exact center, cover and allow to cook at 275 degrees until the internal temperature of the roast reaches 100 degrees for medium rare, approximately 1.5 hours. If you prefer your roast more done, leave it on the grill for another 10-15 minutes. Check the internal temperature of the meat by inserting the probe thermometer into the thickest part of the roast.
Baste the chuck roast with the Smoked Salt Banner Butter, cover loosely with aluminum foil and allow it to rest for 30 minutes before carving.
Suggested wine pairing from Bright Cellars: Burrasca Aglianico
The cocoa and coffee flavors of the wine will complement the coffee rubbed ribs. It will also go well with heavier/spicier barbecue sauces.
Interested in signing up for a subscription wine club with Bright Cellars? Follow our link and receive 50% off your first month.
We also recommend pairing your roast with sandwich bread, True Made Foodssauce, and a pickled potato salad.
Thanks to the Big Green Egg for contributing this recipe. If you're a Big Green Egg aficionado, be sure to head over to their Recipes pages for more great recipes developed specifically for the Big Green Egg!
Learn more about Greensbury and the Big Green Egg.