Mocha Rub
1/2 C dark roast coffee (FINELY ground, espresso powdered)
1/2 C Chili powder
1/4 C cocoa
1/4 C light brown sugar
1 T Cayenne
1 T Cumin
To apply this rub, I covered the bottom of a baking pan with about 1/4" of rub and set butt in rub, alternating to cover all sides. Made for a thick coat. Wrapped (plastic wrap) and refrigerated overnite.
No baste....just a good Southwestern bark.
*** Jim M. suggested that turbinado replace brown sugar and New Mexico Chile powder be used.
BTW...This was a great hit SB Sunday.
1/2 C dark roast coffee (FINELY ground, espresso powdered)
1/2 C Chili powder
1/4 C cocoa
1/4 C light brown sugar
1 T Cayenne
1 T Cumin
To apply this rub, I covered the bottom of a baking pan with about 1/4" of rub and set butt in rub, alternating to cover all sides. Made for a thick coat. Wrapped (plastic wrap) and refrigerated overnite.
No baste....just a good Southwestern bark.
*** Jim M. suggested that turbinado replace brown sugar and New Mexico Chile powder be used.
BTW...This was a great hit SB Sunday.
Last edited: