Ancho Espresso 210g

Dark. Smoky. Unexpectedly brilliant.

Ancho chilli and dark espresso shouldn't work together. And yet. The mild, fruity heat of dried ancho meets the bitter depth of roasted coffee to create a rub that's rich, complex, and completely addictive — forming a bark on beef and pork that looks as good as it tastes.

Built for the low-and-slow cook. Rub generously onto brisket, short ribs, pork shoulder, or lamb and let the heat do the rest. The coffee amplifies the smoke, the ancho adds sweetness, and the result is a crust that makes people ask what your secret is.

Now you have one.

Rub it. Smoke it. Slow-cook it. Chef it.