3 oz pouch
A smoky rub with the richness of coffee and sweetness of brown sugar and molasses with a bit of heat from Aji Amarillo pepper. Sure to be a hit at your next barbeque.
INGREDIENTS: Ancho Chili Powder, Granulated Brown Sugar, Granulated Molasses, Kosher Salt, Smoked Paprika, Ground Coffee, Aji Amarillo, Cumin
Use 1 tablespoon of dry rub per pound of chicken, pork, beef. Add more or less based on your personal preference.
Season both sides of the meat and pat gently to help seasoning adhere. Refrigerate for 8-24 hours to allow the seasoning to work its way into the meat before smoking or grilling.
Season the outside of your favorite steak or burger before grilling. Generously coat ribs, roast or brisket and let the meat rest for 30 minutes or refrigerate overnight before smoking or grilling.