Ancho-Espresso Dry Rub
As the World Spice Cookbook Club gears up for grilling season, we’re taking a peek inside the June 2016 selection for our monthly Meet & Eat. Marinades, Rubs, Brines, Cures & Glazes is an impressive compendium of of more than 400 flavor combinations by Jim Tarantino. We always appreciate a unique flavor combination, and this totally original Ancho Espresso Dry Rub piqued our interest, and it even has several variations to try!
If you don’t want to grind your Ancho Chiles into a powder, you can try substituting Ancho Chili Powder in place of the chile, garlic, and onion.
Marinades, Rubs, Brines, Cures & Glazes is the June 2016 selection for the World Spice Cookbook Club. Marinades, Rubs, Brines, Cures & Glazes is currently available for purchase at our retail store and online.
Reprinted with permission from Marinades, Rubs, Brines, Cures & Glazes published in 2006 by Ten Speed Press. Text © 2006 by Jim Tarantino. All rights reserved.