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!