One weekend in April 2016 we had a cookoff with our friends. The theme was “coffee”. We brought our top game, we had some seriously tough competition, and we won. How rad is that.
This is the dry rub and sauce that Traci and I put on some tri-tip kabobs. I thought the rub was really good. But everyone loved the BBQ sauce. The dark earthy flavors of the ancho chili and dutch chocolate and coffee all seemed to blend together really well. We used the rub seasoning in the BBQ which really help to show the depth of flavor. We paired it with a homebrewed coffee stout, and also used that coffee stout in the BBQ sauce.
Chocolate & Coffee Dry Rub and BBQ Sauce
- 1/2 cup Coffee ground
- 1/2 cup Dutch Cocoa Powder
- 2 tbsp Ancho Chili Powder ground
- 1 tbsp Coriander Seed toasted and ground
- 1/4 cup Brown Sugar
- 1/4 cup Salt
- 1/4-1/2 tsp Cayenne to taste
- 1 tsp Allspice toasted and ground
- 2 tbsp Granulated Garlic
- 2 tbsp Onion Powder
- 2 tbsp Ground Cumin Seed toasted
- 1 Yellow Onion, large chopped
- 1 tbsp Sea Salt
- 1 tbsp Rub see above
- 1/4 cup Molasses
- 12 ounces Barrel-Aged Stout or Dark Ale
- 1/4 cup Apple Cider Vinegar
- 1 can Tomato Sauce 15oz.
- 2 ounces Brewed Espresso
- 4-6 tbsp Brown Sugar to taste
- Combine all ingredients for rub in mixing bowl.
- Apply liberally to meat.Let meat sit for 2-6hrs coated, then cook
- Place olive oil, onion, and salt in medium saucepan over medium heat. Cook stirring occasionally, until onions are caramelized.
- Add Rub and molasses, stir 30 seconds, then add beer to deglaze pan, whisking well.
- Add vinegar, tomato sauce, and brown sugar. Stir and reduce heat to medium-low. Simmer, stirring occasionally, until sauce is reduced and thickened.
- When sauce is brown and thick, add espresso and remove from heat.
- When cooled, to lukewarm, transfer sauce to blender and cover. Puree on HIGH until smooth, about 1 minute.Use on meat, or keep refrigerated,