Splash Spice Rub Recipe

Straight from the beach, our Beach BBQ Blend Spice Rubs are the perfect addition to any dish. From Smoky Espresso to Smoky Citrus and Smoky Chimi, this trio is guaranteed to make your mouth water and leave you savoring every last bite, no matter what you put them on! 

First up: Our Smoky Espresso Spice Rub – This is a spicy, robust rub that combines high notes of cumin with 3 kinds of chilis, warm tones of garlic, smoky espresso, a medley of other flavors, and a touch of sweetness. It adds a gentle kick perfect for tri-tip, steaks, burgers, and pork. Don’t worry, we’ve done the work for you and created the perfect first recipe for you to try: Smoky Espresso Pork Tacos! 

Spice Rub

What you’ll need: 

  • 4-5lbs. of pork shoulder (bone in is best)
  • Smoky Espresso Beach BBQ Rub
  • Apple wood chips or pellets
  • Corn tortillas
  • Pico de gallo
  • Diced white onions
  • Cilantro
  • Limes
  • Quesa fresca
  • Avocados
  • Raucous Daucus Carrot Pepper Sauce (seriously, it’s good on everything)

Directions:

This dish is best prepared in two phases, so be sure to start the process the day before you plan to feast for the best flavor! 

The day before, cut a cross hatched pattern through the fat cap of the pork shoulder. Go just deep enough to reach the beginning of the meat. Then, generously cover the entire pork shoulder with our Smoky Espresso Rub. Make sure you thoroughly coat the meat, rubbing it deeply into the cross hatched pattern on the fat cap. Wrap your pork shoulder in plastic wrap and refrigerate overnight for up to 24 hours. 

The day of your feast, your meat will have had plenty of time to soak in that smoky, delicious flavor and you’re ready to throw it on the grill. First, set up your BBQ grill with apple wood chips or pellets. If you’re using a gas grill, turn off the center burners and only use the burners on the left and right. If you’re using a charcoal grill, move the charcoal off to the sides, leaving the center open. You’ll want to place your meat right in the center once your grill has started to smoke. Then, arrange your charcoal or turn your burners on low to keep your grill at an even 300 degrees. Smoke the meat for 3-4 hours (this will depend on the weight of your pork shoulder). Remove when the internal temperature reaches 190-195 degrees. Allow your pork to rest for at least 30 minutes before serving. 

To serve, pull your meat apart into good sized portions so that it’s more meaty and not stringy. Sprinkle a tad bit more of Smoky Espresso rub over the pulled meat. If you like your pork shoulder on the crispier side, heat your broiler and broil the cooled meat for 2-3 minutes. Then, set out your meat on a platter with tongs along with bowls of condiments. Heat the tortillas on your grill or in the microwave and your pork shoulder taco bar is ready for a feast. Everyone can enjoy a deliciously smoky pork taco built to their liking, and you’ll be the host of the century! Don’t forget to add our Carrot Pepper Hot Sauce for a finishing touch of flavor and heat.

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