Much talk about coffee rubs lately, and billyray posted this recipe yesterday:
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!