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 Ancho Chile and Coffee Rub Backstrap
#6571567
12/05/16 12:53 AM
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Joined: Sep 2009
Posts: 14,162
NDN98
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Tonight I tried a new recipe that a buddy of mine recommend, which was a mule deer backstrap with an Ancho Chile and Coffee Rub For the rub, I used 1/4 cub of french roast coffee 2 tablespoons of kosher salt 1 tablespoon of cocoa powder 1 tablespoon of brown sugar 1 tablespoon of ancho chile powder After rubbing it with olive oil and putting the rub on it, I then baked it at 375 for 25 minutes. It was delicious, but if I had to do it again, I would probably only cook it for 20 minutes, because it turned out more medium well than medium rare. Still it was quite tasty and I would do it again.  
Last edited by NDN98; 12/05/16 03:01 AM.
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Re: Ancho Chile and Coffee Rub Backstrap
[Re: NDN98]
#6571604
12/05/16 01:07 AM
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Joined: Jan 2011
Posts: 68,081
SnakeWrangler
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 ...that looks awesome.....
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Ancho Chile and Coffee Rub Backstrap
[Re: NDN98]
#6571623
12/05/16 01:20 AM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill ![[Linked Image]](https://texashuntingforum.com/forum/pics/usergals/2017/07/full-3669-105539-full_16668_105507_image.jpg)
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Re: Ancho Chile and Coffee Rub Backstrap
[Re: NDN98]
#6571793
12/05/16 02:56 AM
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Joined: Aug 2013
Posts: 1,185
Stratgolfer
Pro Tracker
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Pro Tracker
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"I was called by the Yorkers a outlaw, and later by the english a rebel" Ethan Allen
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Re: Ancho Chile and Coffee Rub Backstrap
[Re: Stratgolfer]
#6571803
12/05/16 03:01 AM
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Joined: Sep 2009
Posts: 14,162
NDN98
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375. Just went back and added that detail.
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Re: Ancho Chile and Coffee Rub Backstrap
[Re: NDN98]
#6571866
12/05/16 03:44 AM
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Joined: May 2011
Posts: 28,287
skinnerback
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Looks awesome! I've always been scared to try a coffee rub.
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Re: Ancho Chile and Coffee Rub Backstrap
[Re: skinnerback]
#6572065
12/05/16 12:31 PM
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Joined: Sep 2009
Posts: 14,162
NDN98
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Looks awesome! I've always been scared to try a coffee rub. My first time to try it myself on any meat that I made. I have had smoked brisket before that had a coffee, salt, and pepper rub on it and was impressed with the unique taste, but I was always a little skeptical to try it myself.
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Re: Ancho Chile and Coffee Rub Backstrap
[Re: NDN98]
#6572394
12/05/16 03:56 PM
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Joined: Sep 2012
Posts: 13,362
PMK
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"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Ancho Chile and Coffee Rub Backstrap
[Re: NDN98]
#6586074
12/14/16 04:49 AM
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Joined: Jan 2008
Posts: 267
FordEvangelist
Bird Dog
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Bird Dog
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Looks great! For whole backstrap, I use a temp probe and stop cooking when the temp hits about 118-120F. Let it sit a few mins and it'll be nice and rare-medium rare.
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