Chili-Coffee Rubbed Tri Tip

[xray]

xray

Joe, was that French roast or Italian roast coffee???

I still have some TT in the freezer and I'll be stealing your rub recipe and turning it into MINE!!! LOL!!!

That sounds amazing, I love the combo of Ancho & coffee in rubs and you picked the perfect chunk of beef to use it on. I'm going to try it on my next TT and if I like it I will be using it on my next brisket to get that dark TX brisket color that everybody loves so much.

This is perfect for the guys that are using pellet poopers because it's so hard to get that dark TX pit smoked color using a pellet grill without burning sugar which gives the meat a very off putting taste too me.

So points for that!!!
Dan

Dan, ground Costa Rican medium roast! I'm sure you can use the stuff in the can but I like to grind my own each morning. It was what I had on hand when I made it.

Let me know if you like the rub, I'd be interested in hearing your thoughts on it. There's nothing to steal since it's shared. There's sugar in this rub..brown sugar...to keep the "dark" theme but there's not much in relation to the other components of the rub.

Thanks again for the kind words.

 

[forktender]

I saw that there is 2 tbs, that's not nearly as much as some rubs that I've seen people post up.
I'll let you know how it goes as soon as we use it.

Thank you.
Dan

 

[SmokinVOLfan]

Thanks Robert! I would prefer if it jumped onto your plate, not your lap. Next TT thats up is the CPB beef one. Looking forward to that!



Thank you Jim!



Thanks for the kind words meow John. I really appreciate it meow. All I was missing was the liter of PBR.

I'll take a liter of cola.