Mocha Rub


 
K

Keith H.

TVWBB Pro
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.
 
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Cool.

Tasty, no? I particularly like the coffee-chili interplay. The cocoa kind of bridges the two. Definitely try the New Mexico chili powder. I used it in my last one. Very nice.
 
I just put this rub on a butt yesterday, YUMMY.

SAUCE: No.5 (with T of mustard, and almost TWICE as much rub indicated) VERY GOOD, although hint of grit from the coffee. Maybe shot of espresso would be better.

Thanks for sharing.
 
I just used this rub on some spare ribs. The whole family really enjoyed it. It tasted like something that would be great with a mole sauce and would be great on beef. We paired it with a sweet glaze (Myron Mixon's rib glaze recipe) and the end product had a lot of complexity. Not really sweet or hot, but a lot of flavors. I'll definitely use it again.
 
ChrisG said:
I just put this rub on a butt yesterday, YUMMY.

SAUCE: No.5 (with T of mustard, and almost TWICE as much rub indicated) VERY GOOD, although hint of grit from the coffee. Maybe shot of espresso would be better.

Thanks for sharing.
Click to expand...

Thank you. Will take a run at this
 
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