Coffee Rub Question

wpendlegg

1) How do ground-up dried Ancho chiles work? Do I de-seed them?

2) Does it have to be espresso (or instant espresso), or can I use finely ground roasted beans (like, normal coffee).

Of course I can try it either way. But for starters I am going to do it as prescribed. But if I had my druthers I'd be inclined to try substituting the above in. Just wanting to know about your experiences.

nolaegghead

Answers:

1) Yes, No.
2) Either are acceptable.

NPHuskerFL

Grinding it up would be fine I would think and seeds left in are only going to add a lil extra heat. The espresso I don't use instant. I use my Starbucks Espresso roast because that's what we typically have on hand to make our espresso, cappuccino and occasionally with some Bailey's. It just needs to be a fine espresso grind. Hope that helps.

Durangler

I just did the ancho chili thing.
Followed this: http://www.wikihow.com/Make-Ancho-Chile-Powder

It came out great. You've got to be sure the chili is dry, dry, dry....
They were in a low heat cast iron skillet for an hour to get them crispy.

nolaegghead

When you make a rub, ideally all the ingredients should have the same particle size, otherwise the different sizes separate when you're shaking out the rub.   It's been emphasized that the coffee should be finely ground.  I think that's fine so you don't get a gritty grind in your bark, but if you use instant, it will dissolve, and the size rule should be followed.

wpendlegg

Good to know. I didn't think about making sure that dried chiles were... Dry.