Espresso Rub Recipes

Steps:

• Mix all ingredients until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 6 months.

Steps:

• Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
• Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
• Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
• Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
• Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

Steps:

• Combine espresso powder, paprika, sugar, and 2 teaspoons salt. Rub on both sides of steaks. Cook as desired; season with salt. Serve with roasted broccoli or other vegetables.

Steps:

• Mix well and rub into meat.
• Grill as usual!

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.