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

All Recipes, Courses, Entrees & Side Dishes, Grill & BBQ, Latin America, North America, Regions

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Your email address will not be published.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 *

Marble Tea Egg

The March 2017 Cookbook Club Meet & Eat selection Phoenix Claws and Jade Trees by Kian Lam Kho takes the mystery out of Chinese home cooking. Full of step-by-step basic cooking methods and techniques, this book also provides an …

Steamed Cuban Beef Buns (with Chicken Stock)

At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …

Pomegranate Ash with Meatballs

The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they have a deep love for food that has tart flavors and is fresh and …

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 …

Hopi Beef Stew with Cornmeal Dumplings

Hopi Beef Stew with Cornmeal Dumplings

When the weather starts to cool off, there’s nothing quite so comforting as a hot bowl of chunky, homemade stew. This Southwestern style Hopi Beef Stew with Cornmeal Dumplings brings together some of the crops …