Ancho-Espresso Dry Rub
- Details
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.
Chicken breasts or kabobs, beef brisket, ground beef patties, pork tenderloin, pork chops, baby back ribs, or spareribs: 4 to 6 hours
Ingredients
- ½ cup firmly packed brown sugar
- ¼ cup ancho chile powder
- 1/3 cup espresso-grind coffee (very fine grind)
- 2 tablespoons garlic powder
- 1 tablespoon onion powder or Red Onion Powder
- ½ teaspoon cinnamon
- 1 tablespoon coarse-grain salt
- 1 tablespoon black peppercorns
Instructions
- 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.
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.
Spiced Fig Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …
Sassy Bacon Draped Meatloaf
I’ve finally nailed a simple and satisfying meatloaf recipe! A generous loaf draped in bacon is always a universal hit, but with classic comfort food, the brilliance is in the details. What set this loaf …
Get Your Sausage-Making on with Chorizo Bomb!
World Spice Merchant’s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …
Baked Crab Dip with Crostini
Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the …
Aleppo Pepper Muhammara
This eastern Mediterranean dish is the perfect example of that regions ability to take simple ingredients like nuts, peppers and olive oil… and make something magical by adding a spice such as Aleppo Pepper. The …
Leave a Comment