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Expresso Rub Recipe

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This recipe for Expresso Rub is from The Anderson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp - finely ground dark roast coffee
2 Tbsp - smoked Paprika
2 Tbsp - dark brown sugar
2 Tbsp - coarse (kosher) salt
2 Tbsp - ground black pepper
1 tsp - ground Ancho chili or Ancho chili powder
1 Tbsp - finely grated lemon zest

** Ancho chili is pretty hot - 1 tsp gives good balance. To increase the kick, try adding ½ tsp increments.

** needs to be refrigerated (fresh lemon zest) and will keep up to two weeks.

** This recipe makes ¾ cup. ¼ cup does a 3lb chicken nicely. If doing one chicken this size, then half the recipe.
Directions:
Directions:
Mix all ingredients in a bowl or shaker jar.

Since there is fresh lemon zest in the recipe, refrigerate after use. Will keep 2 to 3 weeks in fridge.
Number Of Servings:
Number Of Servings:
Makes 3/4 cup
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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