Espresso and Ancho Chile is not just a Pork Tenderloin Rub!Great on tri tips, Ribs and others too!
This pork tenderloin 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 is also great on chicken breasts, kabobs, beef brisket, ground beef patties, pork tenderloins, pork chops, baby back ribs, wild game and spareribs. Marinate 4 to 6 hours.
If you love great coffee and espresso like we do. Illy is simply the best. We met Dr. Illy one year at the San Francisco Fancy Food show, there is a reason the gentleman has a PHD in coffee. Amazingly knowledgable and engaging! Give it a try, you will never go back!
Back to Rubs & Marinades
|
