Editor's note:The recipe below is adapted from Elizabeth Karmel's Web site,girlsatthegrill.com. This rub originally accompanied Karmel's recipe forSlow-Cooked Texas Beer Brisket.
Ingredients
Makes about 3/4 cup
Combine all ingredients in a bowl; mix well. Store rub in an airtight container
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Reviews (6)
Back to TopA bit too spicy for just any meat but was great on baby back ribs. I used Muscovado sugar for the brown sugar but the sweetness got lost in all the pepper. I will make this again but since I grind the chiles myself I will use 1 or 2 instead of 3.
snoogerbot
westlake village, CA
5/27/2013
The coffee is a great addition for brisket, but this needs allspice, celery seed, thyme and other chiles for more depth. You don't need a smoked chile (chipotle) when you are smoking meat with wood. Paprika adds virtually nothing but bulk to any rub. Chiles add more flavor and complexity. Don't add salt to your rubs either. Salt your meat, that way you can as much rub as you like without over salting your meat.
Anonymous
and master BBQ Expert from Tucson, AZ
9/15/2011
Excellent! Lots of flavor! (I had canned chipotle rather than dried, which I pureed and used a bit). I rubbed it on pork shoulder and braised it to make pulled pork. Really tasty.
Anonymous
New Haven. CT
12/21/2009
Used this for enchilada meat. Rubbed on some brisket and seared before slow cooking in beef broth for 8 hours. I left out the cayenne altogether and changed the paprika to even amts of chili powder, smoked paprika and regular paprika. Delish! Might try leaving the rub on overnight to enhance the flavor.
Anonymous
Alexandria, VA
1/15/2009
Husband was grinding coffee beans as I was putting this spice mix together. Somehow a teaspoon of the ground coffee made it into the spice mix - Yummy!
Anonymous
Harleysville, PA
6/1/2008
Used on Pork Spare Ribs. Went easy on the Chipotle (for the kids) and bumped-up the garlic (personal problem). AWESOME flavor.
frankjim
Las Vegas, NV
5/26/2008
