j biesinger
TVWBB Platinum Member
LarryR recently posted a brisket with a coffee rub. In an effort to further the use of this atypical ingredient I thought I post a quick bit on my usage.
Ancho Coffee Rub
¼ cup each of ancho and coffee
2 tbs each of paprika and brown sugar
1 tbs each of dry mustard, salt, black pepper, oregano, and coriander
2 tsp each of ground ginger, and chile de arbol (I sub cayenne or new mex)
I like to heavily apply this rub to the thickest, most well marbled steaks I can get my hands on, or lately, I’ve used it on flank steak that’ll get sliced for tacos. Either way I like to serve it with this sauce:
New Mexico Style Barbecue Sauce
(I believe this is a Bobby Flay recipe but I’m not positive)
2 tbs unsalted butter
½ med red onion (diced)
1 garlic clove
6 plum tomatoes (diced)
¼ cup ketchup
2 tbs Dijon mustard
2 tbs dark brown sugar
1 tbs honey
1 tsp cayenne
1 tbs ancho
1 tsp pasilla
1 tbs Worcestershire
Sweat onion and garlic in butter, add tomatoes, and simmer 15 min. Add remaining ingredients, cook for an additional 20 min. puree.
Ancho Coffee Rub
¼ cup each of ancho and coffee
2 tbs each of paprika and brown sugar
1 tbs each of dry mustard, salt, black pepper, oregano, and coriander
2 tsp each of ground ginger, and chile de arbol (I sub cayenne or new mex)
I like to heavily apply this rub to the thickest, most well marbled steaks I can get my hands on, or lately, I’ve used it on flank steak that’ll get sliced for tacos. Either way I like to serve it with this sauce:
New Mexico Style Barbecue Sauce
(I believe this is a Bobby Flay recipe but I’m not positive)
2 tbs unsalted butter
½ med red onion (diced)
1 garlic clove
6 plum tomatoes (diced)
¼ cup ketchup
2 tbs Dijon mustard
2 tbs dark brown sugar
1 tbs honey
1 tsp cayenne
1 tbs ancho
1 tsp pasilla
1 tbs Worcestershire
Sweat onion and garlic in butter, add tomatoes, and simmer 15 min. Add remaining ingredients, cook for an additional 20 min. puree.
