As we do with all rubs we like to shake our seasonings onto our meat and then work it into the meat evenly on both sides and then refrigerate before cooking. Now typically we like to have the seasonings sit for at least 1-2 hours but we found with the espresso rub it is better to only have it sit for 30 minutes to an hour before cooking. Now while we love this seasoning best on a good steak (i.e. T-Bone or Porterhouse) we also enjoyed it on bolder fish like tuna and swordfish.
Hand blended from ancho chile powder, brown sugar, paprika, ground sumatra (fresh dark roasted coffee), sea salt, black pepper, yellow mustard, coriander, ginger, de arbol chile powder and Mexican oregano.
Serving Size 1 Teaspoon, Amount Per Serving: Calories 13.9, Fat Cal. 4.5, Total Fat 0.5 (1%) DV), Sat. 0.0% DV), Total Carb. 1.2 (0% DV), Dietary Fiber 0.4g (0% DV), Sugars 0.5g, Protein 0.2g (0%DV), Vitamin A (6.7% DV), Vitamin C (1.2% DV), Calcium (0.6% DV), Iron (1.4% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.