Coast n Smoke Bells Double Shot rub 170g, front of shaker on transparent background
Coast n Smoke Bells Double Shot coffee rub — sliced smoked beef brisket with a dark coffee bark and smoke ring on a board
Coast n Smoke Bells Double Shot coffee rub — a moist smoked brisket slice draping over a knife, tender and juicy
Coast n Smoke Bells Double Shot coffee rub — a pitmaster rubbing the coffee rub onto a raw beef brisket
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background
Coast n Smoke Bells Double Shot rub 170g, front of shaker on transparent background
Coast n Smoke Bells Double Shot coffee rub — sliced smoked beef brisket with a dark coffee bark and smoke ring on a board
Coast n Smoke Bells Double Shot coffee rub — a moist smoked brisket slice draping over a knife, tender and juicy
Coast n Smoke Bells Double Shot coffee rub — a pitmaster rubbing the coffee rub onto a raw beef brisket
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background

COAST N SMOKE: Bells Double Shot Rub – 170g

Rub Hub Heat Some Warmth — 2/11
 
 
 
 
 
 
 
 
 
 
 
BARELY
TICKLES
SOME
WARMTH
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RIGHT
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GETTING
FRISKY
BLOODY
OATH
PACK YA
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FACE
MELTER
NOSTRIL
NUKER
HOLY
SHIT
RISKY
BIZ
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Coffee rub for beef, lamb and venison, made with Surf Coast Coffee Roasters coffee and cacao. Bittersweet and roasty, only gently warm. A dark bark worth the wait.
Vendor: COAST N SMOKE
SKU: CNS01BEL01
Availability: Many In Stock
Product type: Rub
$19.00
$19.00
Subtotal: $19.00
Description  

At a glance

Heat: Low — earthy and bold, a gentle background warmth

Size: 170g

Origin: Made in Australia — Victoria's Surf Coast

Dietary: Gluten free, vegan, no dairy, no MSG. Contains coffee, cacao & mustard — always check the physical label

Best on: Beef, lamb, venison, goat

Two shots, one serious bark

Bells Double Shot is the coffee rub for people who take both their beef and their brew seriously. Built with real coffee from Surf Coast Coffee Roasters and a hit of cacao, it's engineered to caramelise into a dark, sweet-savoury bark that makes red meat taste even more like itself. This is a low-and-slow rub with a barista's heart.

The flavour

Roasted coffee and cacao lead with a deep, bittersweet richness, backed by raw sugar and paprika for balance. Chipotle and ancho add a smoky, earthy undertone rather than real heat, while cinnamon, ginger and nutmeg round it into something almost mole-like. Bold, rich, grown-up.

How to cook with it

  • Coat a brisket or beef ribs the night before and smoke low — the coffee grounds caramelise into a black, glossy bark.
  • Rub a venison or lamb backstrap and sear hard for a fast, rich crust.
  • Stir a spoonful into a beef ragu, chilli con carne or pie filling for depth.
  • Go easy over direct high heat — the sugars and coffee love to caramelise, so keep them off the fiercest part of the fire.

In the shaker

A dark chocolate-brown coarse grind that smells of fresh coffee and cocoa. It grips oiled meat well and builds a deep, near-black bark over a long cook.

Ingredients & Dietary

Ingredients: Raw sugar, salt, paprika, coffee, garlic, mustard powder, black pepper, cacao powder, chipotle, ancho chilli, oregano, cinnamon, ginger, nutmeg.

Dietary: No gluten detected during testing; vegan; no dairy; no MSG. Contains coffee, cacao and mustard. Always check the physical label.

The Rub Smuggler's Verdict

Darryl Rubb, The Rub Smuggler

This one earns a nod — coffee bark on beef is a beautiful racket. Smoke it low till it probes like butter, mop with Hardcore Carnivore Saucesome BBQ Sauce, then finish the sliced ends with a pinch of Falksalt Hickory Smoke. — Cap'n Darryl “Burnt Ends”

🏴‍☠️ Darryl's Secret: Coffee-Crusted Lamb Backstrap

Two shots and a rare finish.

You'll need: 2 lamb backstraps (about 600g); 2 tbsp Bells Double Shot; 1 tbsp olive oil.

Do this:

  1. Oil the lamb and coat well with the rub. Leave 20 minutes.
  2. Sear over medium-high heat (not the fiercest part of the fire) for 3–4 minutes a side until it reads 57°C.
  3. Rest 5 minutes and slice into thick medallions.

Why it works: Coffee and sugar caramelise quickly, so a slightly gentler sear gives a dark crust without bitterness.

Shipping & Return  

Returns Policy

We don't see many returns — but if something isn't right, get in touch and we'll work through it together. Our full returns process applies to orders within Australia, returned within 30 days of purchase in their original, unopened condition, with proof of purchase.

We're not able to offer refunds for change of mind, so please choose carefully before checking out. Clearance and run-out items are sold as final sale, and gift cards can't be returned or refunded under any circumstances. If your order arrives damaged, faulty, or isn't what you ordered, contact us with a few photos and we'll arrange the best fix.

Read our full Returns Policy for details.

Shipping

We ship across Australia and to New Zealand. Shipping within Australia is a flat rate of $10 AUD, with the option to upgrade to Express at checkout. Orders to New Zealand are calculated by weight and shown at checkout. Orders are processed within 24 hours and typically shipped the next business day.

See our full Shipping Policy for estimated delivery timeframes by region.

Questions? Email info@therubhub.com.au — we're happy to help.
Coast n Smoke Bells Double Shot rub 170g, front of shaker on transparent background

COAST N SMOKE: Bells Double Shot Rub – 170g

$19.00
Coast n Smoke Bells Double Shot rub 170g, front of shaker on transparent background
Coast n Smoke Bells Double Shot coffee rub — sliced smoked beef brisket with a dark coffee bark and smoke ring on a board
Coast n Smoke Bells Double Shot coffee rub — a moist smoked brisket slice draping over a knife, tender and juicy
Coast n Smoke Bells Double Shot coffee rub — a pitmaster rubbing the coffee rub onto a raw beef brisket
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background

COAST N SMOKE: Bells Double Shot Rub – 170g

$19.00

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