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Your email address will not be published.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 *

Baked Quince

The World Spice Cookbook Club is taking a trip through the varied cuisines of Eastern Europe this month… our selection for September is Mamushka: Recipes from Ukraine and Eastern Europe, by Olia Hercules! For more …

Ginger Snappiest Cookies

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer …

Thackeray Ethiopian-Spiced Fried Chicken

A while back, we stopped for lunch at Thackeray and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried …

Hibiscus Margarita

Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …

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 …