This spice rub was inspired by a New Mexican rubbed pork tenderloin with bourbon-ancho sauce we tasted at Bobby Flay’s Mesa Grill in NYC. The main difference is the addition of coffee, which lends depth and texture to the spices.
Put this rub on tenderloins or bavettes, sear them for three minutes on each side, finish them in a hot oven, and you’ll swear the beef just came off a charcoal grill.
scorched earth spice rub
4 pts. dark ancho powder
3 pts. ground cinammon
2 pts. ground allspice
2 pts. finely ground coffee
1 pt. smoked sweet paprika
1 pt. ground chile de arbol
1 pt. fine sea salt
1 pt. finely ground pepper
this looks so good… on a bavette? my god yes. I think I must be really hungry right now cuz i’m salivating.
I’d also recommend a bottle of JP Chenet Merlot/Cab to go with this. A great wine for under $15. (SAQ # 485557)
i need to go eat something now…
That spice rub has the best name in the history of ever.