Joe Carroll makes stellar barbecue and grilled meats at Brooklyn’s Fette Sau and St. Anselm. In Feeding the Fire, he shares his smartest tips plus recipes for classic cuts, unusual cuts like salmon collar and beef cheeks, and amazing sauces and marinades. The espresso rub below is the only one he uses—it’s that good.
Espresso Dry Rub
Makes about 4 1/3 cups
In a container, mix 1 1/2 cups packed dark brown sugar with 1 cup kosher salt, 1 cup ground espresso beans, 1/4 cup freshly ground black pepper, 1/4 cup garlic powder and 2 tablespoon each ground cinnamon, ground cumin and cayenne. Cover and shake well. Store in a cool place for up to 2 months. Use for anything smoked or grilled over indirect heat.