Smoky Espresso Pepper Rub
Notes of rich, chocolaty espresso, smoky Basque peppers, sweet molasses, and fiery chili powder combine to create an intricate, well balanced rub that complements everything from smoked beef brisket to spatchcocked game hens to grilled venison tenderloin. For best results, apply generously to meat, then let rest for several hours or overnight in the refrigerator before cooking.
- Manufacturer: Remington Camp Cooking by Charlie Palmer
- Includes: 3 oz.
- Ingredients: Sugar, espresso beans, chili powder, piment d’espelette, garlic powder, kosher salt, cumin, Hawaiian sea salt, black pepper, thyme, molasses, silicone dioxide
- Made in USA
Charlie Palmer’s upbringing on a farm in upstate New York, along with his education in various kitchens in France and at the Culinary Institute of America, provided him with the wherewithal to form this unique style and ultimately strike out on his own.
In 1988, he made a significant commitment to creating dishes featuring regional American ingredients at his sublime Aureole, originally situated in a historic townhouse off Manhattan’s Madison Avenue and now a spectacular new location in the heart of New York City’s radiant theater district.
Combining his creative cooking spirit and flair for business, Palmer has opened 12 notable restaurants across the country, award-winning boutique hotels and a growing collection of food-forward wine shops.