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  • More coffee talk....

    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'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!