Menu

Ancho-Espresso Dry Rub

  • Details
  • Related Items

cookbookclub_31

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.

Ancho-Espresso Dry Rub

Yield: Makes about 1½ cups

Ancho-Espresso Dry Rub

Chicken breasts or kabobs, beef brisket, ground beef patties, pork tenderloin, pork chops, baby back ribs, or spareribs: 4 to 6 hours

Ingredients

Instructions

  1. Combine the sugar, chile powder, coffee, garlic powder, onion powder, cinnamon, salt, and pepper in a spice mill or a blender and grind to a coarse powder. Stored in a clean, airtight container, this will keep in the freezer for 3 to 4 months.

Notes

ANCHO-COCOA DRY RUB: Replace the espresso with cocoa powder.

LEMON-ESPRESSO RUB: Replace the ancho chile powder with 2 tablespoons grated lemon zest, and replace the cinnamon with crushed red pepper flakes.

TIP: While testing the ancho and cocoa versions of these recipes, I gave the leftover rubs to a friend, who then mixed the two of them together for a Mocha-Ancho Rub.

https://www.silkroaddiary.com/ancho-espresso-dry-rub/

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.


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Banana Upside Down Cake

This Banana Upside-Down Cake sounded so delicious that we just have to make it for our “Brazilian Barbecue & Beyond” Cookbook Club Meet & Eat! From the authors, “In Brazil there are many types of …

Roasted Quail Feast for Valentines Day

Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …

Bacon Wrapped Ranch Poppers

Warm up the grill for your next BBQ with these flavorful poppers! The jalapeños are filled with cream cheese spiked with our Ranch Seasoning and then wrapped in bacon for the perfect bite. They disappear …

Mummy’s Nutty Saffron Rice

  If you’re looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It’s easier to make than you might think…but you don’t have to let anyone …

Chicken Vindaloo

The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …