Capachino Ancho Barbeque Dry Rub

Bold, Smoky, and Rich

If you’re looking to elevate your barbecue game, the Cappachino Ancho Barbecue Dry Rub is your new secret weapon. Combining the deep, earthy flavors of ancho chili with the rich aroma of coffee, this rub creates a complex, smoky, slightly spicy crust that transforms ribs, brisket, or pork shoulder into a culinary masterpiece.

Why Cappachino Ancho Works on Meat

This unique dry rub balances smokiness, heat, and depth:

Ancho chili: Mildly spicy with sweet, smoky undertones.
Coffee (cappuccino-inspired): Adds earthy bitterness, enhancing the caramelized crust.
Brown sugar: Caramelizes beautifully to create a crisp, flavorful bark.
Garlic & onion powders: Provide savory depth.

The result is a rub that’s bold, balanced, and unforgettable.

Ingredients for Cappachino Ancho Barbecue Dry Rub

2 tablespoons ancho chili powder
1 tablespoon finely ground coffee (espresso or cappuccino works)
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (optional for extra smokiness)
¼ teaspoon cayenne pepper (optional for heat)

Tip: Use freshly ground coffee for the most aromatic flavor.

How to Apply the Cappachino Ancho Dry Rub

Pat meat dry: Helps the rub adhere and form a crust.
Generously coat: Massage rub evenly on all sides of the meat.
Rest: Let sit at least 1 hour at room temperature or refrigerate overnight for deeper flavor penetration.
Cook low and slow: Smoke, grill, or oven-roast until the meat reaches desired tenderness.

Cooking Tips

Smoking: Hickory, oak, or mesquite complements the coffee and ancho flavors beautifully.
Oven roasting: Cook at 275–300°F (135–149°C) for tender, juicy results.
Spritzing: Light apple cider vinegar or beer spritz keeps meat moist.
Finish unwrapped: Create a crisp, caramelized bark in the final 30 minutes.

Serving Suggestions

Smoked ribs or brisket served with tangy BBQ sauce
Pulled pork sandwiches with coleslaw
Grilled pork chops or chicken with fresh cilantro garnish
Sides like cornbread, roasted vegetables, or baked beans

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OTHER RECIPES

DRY RUB RECIPES INGREDIENTS

1 cup brown sugar
4 table spoon Instant Capachino
2 table spoon Ancho Chile Powder
1 table spoon Paprika
Salt and Pepper to taste
2-4 of you favorite steak [Ribeye's mine]

DRY RUB RECIPES INSTRUCTIONS

Take you Ribeye out of the refrigerator at least an hour before grilling to bring it as close to room tempature as you can.

Immediantly put the Barbeque Dry Rub Recipes Favorite Rub on both sides of the steaks.

Cover the steaks with plastic wrap. After the steaks have reached room tempature and your grill has reach about 300-350 degrees, place your steaks on the grill.

Personally, I like to put some butter on each steak to help carmalize the brown sugar and add flavor while they are on the grill.

After 2-4 minutes flip the steak to the opposite side to grill it evenly.

Once the steaks reach about 130 degrees remove it from the heat.

Let your perfectly grilled steaks set for 10-15 minutes.

Enjoy the best steaks ever and tell your friends to join the Barbeque Dry Rub Recipes Site!

Capachino Ancho Barbeque Dry Rub Video :

DRY RUB RECIPES