Grilled Pork Baby Back Ribs with Espresso Ancho Chile Rub
I like to serve these ribs with the grilled corn on the cob with cilantro, Serrano chile, feta and lime. (I confess, I cut the corn off the cob.) Also, garlicky potatoes or garlic fries work great too.
Prepare to two zone fire with this rub, I like to put some initial grill marks on the hot side, then finish cooking the ribs with the low fire or indirect. When the bones a poking out a bit and when the rack begins to separate a bit when flexed they are done! Enjoy. This is great with a nice big zinfandel such as Dover Canyon's Cujo.
Ancho Espresso Dry Rub This rub is inspired from Jim Tarantino’s book Marinades, Rubs, Brines, Cures & Glazes, a great book with four hundred great recipes and loads of solid information. I highly suggest this book for your grilling library. ½ Cup firmly packed brown sugar ¼ cup ancho chile powder ½ cup espresso grind coffee (very fine grind) 2 tablespoons garlic powder 1 tablespoon onion powder ½ teaspoon cinnamon 1 tablespoon coarse grain salt 1 tablespoon black pepper Combine sugar, chile powder, coffee, garlic powder, onion powder, cinnamon, salt and pepper in a spice mill and grind to coarse powder. Stored in a clean, airtight container, this will keep in a freezer 3 to 4 months. This rub is great on chicken breasts, kabobs, beef brisket, ground beef patties, pork tenderloins, pork chops, baby back ribs and spareribs. Marinate 4 to 6 hours.
Espresso Ancho Chile Spice Rub
Prepare to two zone fire with this rub, I like to put some initial grill marks on the hot side, then finish cooking the ribs with the low fire or indirect. When the bones a poking out a bit and when the rack begins to separate a bit when flexed they are done! Enjoy. This is great with a nice big zinfandel such as Dover Canyon's Cujo. Back to Great Grilling Pork Recipes
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