Midnight Rub

Coffee, Salt, Onion, Garlic, Sugar, New Mexico Chili, Ancho Chili, Cumin, Natural Smoke Flavor, Silicon Dioxide (Anti-Caking Agent).

Rich, smoky flavor for beef, pork, and wild game.

Heavy hand. Press it into the cut and let it sit at room temp for 20–30 minutes before it hits the heat. The coffee builds bark, the chili builds depth, the smoke does the rest.

For low-and-slow: rub generous, let it form a crust, then smoke or roast. For high heat: get the pan ripping, sear hard, finish in the oven. Don't rush it — this blend rewards patience.

Ribeye · Tomahawk · Brisket · Short ribs · Beef shank · Pork shoulder · Venison · Elk · Lamb · Wild game · Anything you save for the good cut.

Rich sides — creamy polenta, mushroom risotto, garlic mashed potatoes, smoked beans. The coffee crust wants something earthy underneath.

Drink: bourbon neat, big red wine (Cab, Malbec, Zinfandel), or a dark beer. This isn't a delicate plate — match it with weight.

For everyday cooking, reach for House Blend instead. Need more heat? Blackened.