Lanes BBQ Ancho Espresso Rub
Explore the Rich, Robust Blend of Smoky Espresso and Chili
Gluten-Free • All Natural • Full of Flavour • No Fillers • No Anti-Caking Agents
Indulge in the bold combination of ancho chili and espresso with our Ancho Espresso Rub. This expertly crafted blend creates a rich, flavourful crust that locks in the juiciness of your BBQ favourites.
Perfect for beef, chicken, pork, and vegetables, it delivers a unique smoky, slightly bitter depth that elevates every dish and enhances overall flavour.
Ingredients
Brown Sugar, Espresso Ancho Chili Powder, Kosher Salt, Black Pepper, Garlic, Cayenne, Coriander.
Nothing else!
Quality You Can Trust
At Lane’s, we focus on pure flavour. Our rubs contain no fillers, preservatives, or anti-caking agents— just real ingredients carefully balanced to deliver a consistently delicious experience.
Perfect For
Beef and pork dishes such as steak, brisket, beef ribs, pork chops, stroganoff, or chili.
Recipe Ideas
Ancho Espresso Ribeye Steak
Ingredients: Ribeye steak, olive oil, Ancho Espresso Rub
Generously coat the ribeye with the rub and let it sit for at least one hour. Preheat your grill to high heat, lightly oil the grates, and cook the steak to your desired doneness. Allow it to rest before slicing to retain its juices.
Spiced Espresso Pork Chops
Ingredients: Pork chops, olive oil, Ancho Espresso Rub
Rub pork chops thoroughly and marinate in the fridge for a couple of hours. Heat a skillet with olive oil and cook over medium heat until the internal temperature reaches 145°F.
+ Many more ways to enjoy this delicious seasoning!
For more inspiration, explore our recipe section. For best results, allow your food time to marinate and absorb the complex, bold flavours of this blend.
All Flavour, No Compromises
No preservatives. No anti-caking agents. No fillers.
Our seasonings are crafted with real ingredients and years of experience to create perfectly balanced flavours. That means no surprises—just consistently great taste that enhances whatever you’re cooking.
Original: $20.82
-65%$20.82
$7.29
Description
Explore the Rich, Robust Blend of Smoky Espresso and Chili
Gluten-Free • All Natural • Full of Flavour • No Fillers • No Anti-Caking Agents
Indulge in the bold combination of ancho chili and espresso with our Ancho Espresso Rub. This expertly crafted blend creates a rich, flavourful crust that locks in the juiciness of your BBQ favourites.
Perfect for beef, chicken, pork, and vegetables, it delivers a unique smoky, slightly bitter depth that elevates every dish and enhances overall flavour.
Ingredients
Brown Sugar, Espresso Ancho Chili Powder, Kosher Salt, Black Pepper, Garlic, Cayenne, Coriander.
Nothing else!
Quality You Can Trust
At Lane’s, we focus on pure flavour. Our rubs contain no fillers, preservatives, or anti-caking agents— just real ingredients carefully balanced to deliver a consistently delicious experience.
Perfect For
Beef and pork dishes such as steak, brisket, beef ribs, pork chops, stroganoff, or chili.
Recipe Ideas
Ancho Espresso Ribeye Steak
Ingredients: Ribeye steak, olive oil, Ancho Espresso Rub
Generously coat the ribeye with the rub and let it sit for at least one hour. Preheat your grill to high heat, lightly oil the grates, and cook the steak to your desired doneness. Allow it to rest before slicing to retain its juices.
Spiced Espresso Pork Chops
Ingredients: Pork chops, olive oil, Ancho Espresso Rub
Rub pork chops thoroughly and marinate in the fridge for a couple of hours. Heat a skillet with olive oil and cook over medium heat until the internal temperature reaches 145°F.
+ Many more ways to enjoy this delicious seasoning!
For more inspiration, explore our recipe section. For best results, allow your food time to marinate and absorb the complex, bold flavours of this blend.
All Flavour, No Compromises
No preservatives. No anti-caking agents. No fillers.
Our seasonings are crafted with real ingredients and years of experience to create perfectly balanced flavours. That means no surprises—just consistently great taste that enhances whatever you’re cooking.
