Royal Cup’s Recipe Guide to a Brew-tiful Summer BBQ

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Is it really summertime without a barbeque to enjoy with all your friends and family?!! Our team at Royal Cup is sharing the most brew-tiful and satisfying spread to impress your guests.

The Star of the Show: Coffee-Crusted Barbecue Beef Ribs


  • ⅓ cup dark roast Royal Cup coffee beans (Click here to purchase)
  • ¼ cup black peppercorn
  • 4 tablespoons sea salt, extra for serving
  • 4 tablespoons hickory smoked sea salt
  • 2 tablespoons smoked Spanish paprika
  • Olive oil
  • 5 pounds bone-in beef ribs (approximately 4 racks)
  • Dijon mustard, for serving (optional)


  1. Preheat the oven on 500° F.  
  2. Coarsely grind the coffee beans in a spice grinder (to about the same coarseness as you would for a French press grind,) then set them aside. Grind the black peppercorn and sea salts together until the biggest piece of peppercorn is halved or quartered. Mix the coffee, peppercorns, and seat salt together with the smoked paprika.
  3. Lay the beef ribs on a baking sheet and rub with a thin coating of olive oil, then coat with the spice mix. Use your hands to press the spice mix into the ribs, making sure every inch of surface is covered and the spice mix is glued nicely onto the ribs. The ribs should have a thick, “crusty” coating. Roast in the 500° F oven for 10 minutes, or until you have a nice sear on the ribs. Remove the baking sheet from the oven, then turn the heat down to 300° F (150° C.)
  4. Transfer all the ribs onto doubled-up sheets of heavy-duty aluminum foil. Wrap the ribs in the foil and make sure there are no openings anywhere. Place the entire pouch on top of a baking rack and score a few slits on the bottom of the pouch with a small knife. Place the baking rack on top of a baking sheet to catch the drippings. Place ribs back in the oven and roast for 4 hours.
  5. After 4 hours, turn the heat down to 220° F and slow roast for another 7 hours. During this time, feel free to check the tenderness of the ribs once or twice. If by the end of 7 hours a fork cannot be easily inserted into the meat, turn the heat back up to 300° F and cook for an additional 1 to 2 hours. The final product should be sticky, tender, and gelatinous. A darker shade of pink should develop along the outer surface of the muscle tissue.
  6. When your ribs are done, sprinkle with fine sea salt and eat with a bit of Dijon mustard. You could chop the meat up into pieces, or just dig in - true carnivore style.

Recipe courtesy of Food52.

Take a look at out our full guide for grilling with your favorite pick-me-up!


The Veggie that Can’t be BEET: Roasted Baby Beets with Coffee-Balsamic Glaze


  • 3 pounds mixed baby red and golden beets, trimmed, scrubbed, and halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, melted
  • Salt and freshly ground pepper
  • ½ cup brewed light- to medium-roast Royal Cup coffee (Click here to purchase)
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • One 3-inch strip of orange peel
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped roasted walnuts
  • 1 tablespoon chopped fresh dill



  1. Preheat the oven to 400°F. In a large bowl, toss the beets with the olive oil and butter and season them generously with salt and pepper. Place the beets on a rimmed baking sheet and cover tightly with foil. Roast until fork tender, 20 to 30 minutes. Cool to room temperature.
  2. Meanwhile, in a medium saucepan, combine the coffee, vinegar, honey, and orange peel. Bring the mixture to a boil over medium-high heat, stirring to dissolve the honey. Continue to boil until the glaze is a syrup consistency and is reduced to cup, 8 to 10 minutes. Discard the orange peel and set the glaze aside to cool.
  3. Arrange the beets on a platter and drizzle with the glaze. Garnish with the goat cheese, walnuts, and dill.

Recipe courtesy of Kinfolk.


The Perky Twist on a Classic: Grilled Corn with a Chipotle Coffee Rub


  • 4 ears of corn
  • 4 tablespoons softened butter
  • 1 tablespoon finely-ground coffee
  • 1 tablespoon ground chipotle chili (adjustable to spice preference)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • Optional: Lime garnish


  1. First, let the butter soften by letting it rest at room temperature for an hour or two.
  2. Blend together your spices and stir them into the butter until well combined. Next, shuck the corn. Tear off four sheets of foil, about 1 foot by 1 foot, and set them out in a row.
  3. Slather each ear with the butter. Wrap up each ear in its square of foil, taking special care to seal the ends to avoid butter leaks over the grill.
  4. For a gas grill, cook the corn over medium heat. For charcoal grills, wait until the coals are ashy. It should take about 10-15 minutes to cook the foil-wrapped corn; just be sure to turn them regularly to avoid burning.
  5. Shuck your corn and you are done!

Recipe courtesy of Grateful.


The Secret Weapon: Brazilian Coffee Cocktail


  • ¼ cup Royal Cup espresso, chilled (Click here to purchase)
  • 3 ounces dark rum
  • 1-ounce coconut rum
  • 2 ½ tablespoons sweetened condensed milk, plus a tablespoon for the rims
  • Coffee ice cubes
  • 2 tablespoons ground espresso beans, for the rims of the glasses
  • ½ teaspoon cinnamon


  1. Place 1 tablespoon of the sweetened condensed milk on a saucer.
  2. Place the ground espresso and cinnamon on another saucer – mix well.
  3. Dip the rims of the glasses into the sweetened condensed milk then roll in the ground espresso beans.
  4. Set aside.
  5. Combine the espresso, both rums, remaining sweetened condensed milk, and the coffee ice cubes in a shaker.
  6. Shake well.
  7. Divide the cocktail between the two glasses.
  8. Add more coffee ice cubes as needed.

Recipe courtesy of Restless Chipotle.


The Closing Act: Chocolate Coffee Ice Cream Cake


Brownie Layer

  • 8 ounces bittersweet chocolate, chopped
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ⅓ cup plus one tablespoon all-purpose flour
  • ¼ cup cacao nibs

Coffee Ice Cream Layer

  • 2 cups heavy cream
  • 1 cup milk
  • ¼ cup Royal Cup coffee beans, coarsely ground (Click here to purchase)
  • ¾ cup sugar
  • 5 egg yolks
  • 2 tablespoons other coffee liqueur
  • Pinch salt

No-Churn Ice Cream

  • 1 14-ounce can of sweetened condensed milk
  • 2 cups heavy cream
  • 2 tablespoons bourbon
  • Pinch salt


  1. For the brownie layer: Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper and grease the bottom and sides generously.
  2. Put the chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until the chocolate and butter are completely melted. Let cool.
  3. In a separate bowl whisk together the sugar, eggs, vanilla, and salt until the mixture is lighter in color, about 3 minutes.
  4. Pour the melted chocolate mixture into the eggs and whisk to combine, then fold in the flour and 2 tablespoons of the cacao nibs. Pour the batter into the prepared pan and sprinkle with the rest of the nibs.
  5. Slide your pan into the oven and bake until a toothpick inserted into the brownies comes out clean, 25 to 30 min. Cool completely, then remove the outside of the springform pan and slice the brownie round in half horizontally. The brownies are easiest to slice after a few minutes in the refrigerator. Leave the bottom half of the brownies in the pan and put the outside of the springform pan back in place. Break the top layer of brownie into 1-inch pieces and set aside. Then prepare the coffee ice cream.
  6. For the coffee ice cream layer: Heat 1 cup of heavy cream to just below simmering, turn off heat, add the coffee beans, and let steep for 5 minutes. Drain the mixture through a coffee filter and transfer it to a bowl with a strainer set over it.
  7. Combine the milk, remaining heavy cream, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat, being careful to not let the mixture boil. Stir often and cook until the mixture coats the back of a spoon, about 10 minutes. Strain the mixture over the coffee-infused cream and stir to combine. Add in the coffee liqueur if using. Chill over an ice bath (or for a few hours in the fridge.)
  8. When completely chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. Spread the soft ice cream mixture over the trimmed brownie layer still in the pan. You want to fill the pan so it is about halfway full, which means you will probably have a bit of extra ice cream leftover; freeze it in an airtight container to enjoy later. Top the coffee ice cream with the broken brownie pieces. Put the pan in the freezer to firm up while you prepare the sweet cream ice cream
  9. For the no-church ice cream layer: Whisk the sweetened condensed milk, bourbon, and salt together in a large bowl.
  10. In a separate bowl, whisk the heavy cream to stiff peaks. Then gently fold it into the condensed milk mixture.
  11. Top the coffee ice cream and brownies with the sweet cream mixture (you may have a bit leftover) and freeze overnight before slicing. Just before serving, sprinkle with a few teaspoons of cacao nibs and top the slices with chocolate sauce.

Recipe courtesy of Food52.

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