Joe Carroll makes stellar barbecue and grilled meats at Brooklyn’s Fette Sau and St. Anselm. In the book 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.

By F&W Editors
Updated May 23, 2017
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Feeding the Fire by Joe Carroll and Nick Fauchald (Artisan Books) Copyright © 2015

Joe Carroll makes stellar barbecue and grilled meats at Brooklyn’s Fette Sau and St. Anselm. In Feeding the Fire, he shares his smartest tipsplus 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.