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More coffee talk....
Ingredients
- 1 Tbs. finely ground espresso coffee beans
- 1 Tbs. pure ancho chile powder
- 1 tsp. natural cocoa powder
- 1 tsp. granulated garlic
- 1/2 tsp. ground cumin
- 1/2 tsp. brown sugar
- 1/2 tsp. ground fennel seed
- 1/8 tsp. ground allspice
- 4 tsp. kosher salt
- 2 tsp. freshly ground black pepper
I made it today....with a few changes though:
I was low on ancho, so I used chipotle to make up the rest.
I just about doubled the amount of coffee. I used an Ethiopian Yirgacheffe ground very fine in a burr grinder'...a couple of clicks finer than I use for the espresso machine. Next time, I might try a darker roast and grind a bit more coarse.
I used turbinado sugar in place of brown sugar.
I added some fresh ground nutmeg too....just cause I had a chunk lying on the counter from last nights egg nog.
Did up some nice, thick, center cut pork chops with this rub tonight.....and billray is right.....it's the bomb! It's such a nice change from chili based rubs that smack you in the face with heat. This is a pretty mellow rub that has a very nice, well rounded flavor profile to it.
Looking forward to trying it on some lamb chops and burgers very soon!
Props to Mickey and billyray!
Comments
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Glad you enjoyed it.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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I'm definitely going to incorporate the cocoa. Thanks Billyray
______________________________________________I love lamp.. -
Hope you enjoy it Sir.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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going to try it on a yard bird tonight
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Yard bird turned out great with this rub. Going to make a bunch of it up and give bottles of it to my family for Christmas.
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Bookmarked, thanks guys. I will try this soon!
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