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Oaxacan Ancho Coffee Salt-Free Rub

Chili, garlic and coffee combine to make our Oaxacan Ancho Coffee Salt-Free Rub a robust and rich barbecue blend. A natural tenderizer, coffee makes carne asada succulent and delicious. Add salt to taste or leave this blend salt-free and rub onto your favorite barbecue meats.

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The Spice House
The Spice House

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The southern Mexican state of Oaxaca is known for its diverse and excellent cuisine, based on the vast array of products grown and farmed in its mountainous terrain. This blend lends the flavors of Oaxaca grilled pork chops, tenderloin or baby back ribs. Add to brisket or pulled pork, and it also makes a wicked Southwestern style burger. This rub even works on salmon! Blended in small batches from ancho chili powder, cumin, Mexican oregano, garlic, coffee, cinnamon, brown sugar, thyme, pepper, silicon dioxide. This blend was previously called 'Sunny Oaxaca Ancho-Coffee Rub.'

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08.11.2013

Cowboy Beans

Rated 4.3 out of 5
3 Reviews
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average rating 4.3 out of 5
Based on 3 reviews
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3 Reviews
Rated 5 out of 5
Review posted

WOW!!!!

Hi Everyone,

I'd give this one 7* out of 5 if were possible

We are frequent shoppers @ the Spice House. We enjoy a wide variety of spices. Our collection includes around 80 different jars of spices. THIS ONE IS OUR FAVORITE for beef. Put this on your favorite steak with garlic and pepper and feel free to add your choice of other spices to make a rub. You won't be disappointed. We generally keep it simple and add only 2-3 spices with this as a base. Add Malden sea salt after it rests for 5 minutes to finish. :)

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Rated 4 out of 5
Review posted

Fantastic on pork

Rubed this on a pork butt put in my smoker this weekend and it was amazeing. Great Rub for smoking!!!!

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Rated 4 out of 5
Review posted

Great on pork chops

I bought this mainly to try on grilled steaks, but the first time we used it was actually on pork chops. I like that it's salt-free, so you can adjust the salt level. The pork chops were delicious and I will buy this again when we run out.

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