Espresso Powdered Bbq Brisket Rub Recipes
QUICK AND EASY BARBECUE RUB
This rub is my personal recipe, settled on after lots of experimenting. It's great on ribs, brisket, and pork butt. Quick and easy from ingredients everyone usually has. This recipe makes enough for 2 to 3 full racks of baby back ribs, depending on how liberally you coat them. For those that are new to barbecuing/smoking, 'rub' is a misnomer, as you're really just coating the meat and not actually rubbing it in. Generally, I'll rinse and pat dry the meat I'm prepping then apply a thin coat of yellow mustard so that the rub sticks.
Provided by Big Poppa T
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 483.5 mg, Sugar 2.5 g
COCOA RUB
This spicy cocoa rub is excellent for chicken, steaks, thick chops, and spare ribs. You can also add it to chili and hearty, thick soups.
Provided by jcjeffers
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 9
Steps:
- Stir the salt, cocoa powder, white sugar, brown sugar, garlic powder, onion powder, cumin, chili powder, and black pepper in a small bowl until combined. Store in an airtight container.
- To use, rub 2 to 3 teaspoons of the spice mixture onto a serving of meat, and let stand at least 10 minutes before cooking.
Nutrition Facts : Calories 26 calories, Carbohydrate 5.6 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1333.4 mg, Sugar 3.1 g
ESPRESSO POWDERED BBQ BRISKET & RUB RECIPE
This is very tasty. It needs to be cooked low and long over indirect heat for a tender brisket. Have an oven thermometer handy to gauge the heat of your grill. Recipe from the Chicago Tribune Good Eating section May '11. Adapted from "Fire It Up!" by Andrew Schloss & David Joachim PLAN AHEAD: Prep & Chill time = 8 hours, Cooking time = 4-6 hours. Also you will be making Espresso Grill Sauce recipe#457533 and a rub (see below).
Provided by Chicagoland Chef du
Categories Meat
Time 13h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 teaspoon of espresso rub. Set aside.
- Rub the remaining espresso rub all sides of the brisket. Cover tightly with plastic wrap and refrigerate at least 8 hours.
- Remove meat from refrigerator and rest at room temperature, about one hour.
- Prepare grill for indirect medium-low heat, about 250°. Coat grates with oil.
- Put the brisket, fatty side up, on the grill away from the heat; cover the grill.
- Cook until severely browned and blackened in spots or very well done (about 170 degrees on an instant read thermometer), 4-6 hours total.
- Mop or drizzle the brisket with the espresso sauce on both sides, wherever the surface looks dry, every 45 minutes during the entire cooking time.
- After 2 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return the brisket to the grill away from direct heat. Cover the grill; continue cooking. You only need to mop the sauce on the top of the brisket once the meat is on the foil pan.
- Remove the pan from the heat; let rest for 20 minutes.
- Trim off any excess fat; slice across the grain. Serve with grilling sauce.
- NOTES:.
- The grill temperature /oven gauge should read 250° the entire cooking time.
- If using charcoal add fresh coals once every hour.
- ESPRESSO RUB:.
- In a bowl mix together.
- 2 Tablespoon of each: finely ground dark roast coffee or espresso powder, smoked paprika or regular, dark brown sugar, coarse salt, ground black pepper.
- 1 Tablespoon of each: ground ancho chili, finely grated lemon zest.
- Can be stored in a tightly closed container for up to 1 week.
- Yield: 3/4°C.
- ESPRESSO GRILLING SAUCE.
- 1 cup brewed strong dark roast coffee.
- 1 cup ketchup.
- 1/4 cup dark brown mustard.
- 1/3 cup honey.
- 2 tablespoons citrus juice, lemon, lime, orange.
- 2 tablespoons of each: hot pepper sauce, ground black pepper, teaspoons coarse salt.
- Combine all ingredients in a sauce pan and heat to a boil.
- Lower the heat; simmer until slightly thickened, about 5 minutes.
- Best if made ahead and refrigerated overnight.
- Store in an airtight container for up to 30 days.
- Yields: 2 1/2 cups.
Nutrition Facts : Calories 364, Fat 16.9, SaturatedFat 6, Cholesterol 140.6, Sodium 967.3, Carbohydrate 2.7, Fiber 0.5, Sugar 1.3, Protein 47.4
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