Range Grit has an intricate balance of warm, sweet, spicy and savory layers.
It starts with a smooth, rich, heavy bodied, and exotic flavored Indonesian coffee. Then you will discover the hint of sweet brown sugar, the fruitiness of the ancho pepper and a little heat of the de arbol chile and ginger which provides the intricate balance.
This mix can be used in a pot of chili, on a good beef or bison steak or it is also good on grilled pork, ribs or even a hearty fish like tuna, mahi mahi, mackerel or swordfish. The brown sugar mixed with the deep richness of coffee creates a wonderful caramelized crust on your steak to seal in all the juicy goodness.
We also had one customer tell us they love to sprinkle it on their vanilla ice cream!
Note: When seasoning meat, allow the Range Grit about 30 minutes to an hour before cooking in order to prevent its bold taste from overpowering the natural flavor of your meat.
|Ancho chile powder, brown sugar, paprika, ground coffee, sea salt, black pepper, yellow mustard, coriander, ginger, de arbol chile powder and Mexican oregano