Perhaps because I have yet to set foot out of the house, where the snow is hip-deep, I am loving this #Snowmaggedon2016. Yesterday was filled with baking and reading and movies and Scrabble and Monopoly. And a few culinary projects…
I created this awesome coffee-based, sweet and spicy rub for the first time over the summer. It’s a bold blend of spices that to me, invoke that deep, earthy flavor of a good mole sauce… cocoa powder and cinnamon dance beside Spanish paprika, ancho, and chipotle chili powders. I initially used it to grill pork chops, then steaks, then chicken… and then rubbed it on briskets, and finally a pork shoulder. And then it was gone. It elevated every piece of meat it met along the way.
With my supply dwindling, I set out to create another batch. And share the recipe with you. I have plenty of time. It may take us days to dig out of here.
Not that I’m in any hurry…
(On Friday night, the spicy coffee rubbed pork shoulder found itself in some first class nachos… which will eventually follow this post. I contemplated bundling this recipe in that post, but decided it deserved it’s own page. It’s that good.)
Smoky Coffee Cocoa Barbeque Rub
- ½ cup finely ground espresso beans
- 6 tablespoons dark brown sugar
- 4 tablespoons smoked spanish paprika
- 3 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons dry mustard
- 2 tablespoons ground unsweetened cocoa powder
- 2 tablespoons freshly ground black pepper
- 2 tablespoons dried oregano
- 1 tablespoons ancho chili powder
- 1 tablespoon chipotle chili powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- Combine all the ingredients in a bowl.
- Whisk to combine.
- Store in an airtight container.