Espresso Dry Rub
The deep richness of coffee combined with the brown sugar provides an ideal caramelized crust on your steak. This crust helps hold in the natural flavors and juices so that the steak doesn't dry out prematurely. With this savory Mexican inspired rub along with the flavor of coffee you'll taste the fruity heat of the ancho, the sweetness of the brown sugar and for just a dash more heat we added a hint of De Arbo chili.
Net Wt. 3 oz.
As a dry rub we like to use 1 tbsp per pound of meat – beef, chicken, fish or pork. As a wet rub combine 1 tbsp seasoning to ¼ cup of extra virgin olive oil.
Hand blended with ancho chile powder, brown sugar, paprika, ground Sumatra coffee, sea salt, black pepper, yellow mustard, coriander, ginger, de arbol chile powder and Mexican oregano.