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Ancho Espresso Dry Rub

 
Ancho Espresso Dry Rub
ancho espresso rub
Make this rub ahead of time and store in the freezer up to 4 months.  The rub is a rich combination of Melitta coffee, ancho powder, brown sugar, garlic powder, cinnamon, salt and peppercorns.
Recipe By: Jim Tarantino
  • PrepN/A |
  • TotalN/A |
  • Serves1 1/2 cups rub
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Ingredients

    • 1/2 cup firmly packed brown sugar
    • 1/4 cup ancho chile powder
    • 1/3 cup Melitta coffee (extra fine grind)
    • 2 tablespoons garlic powder
    • 1 tablespoon onion powder
    • 1/2 tablespoon cinnamon
    • 1 tablespoon coarse-grain salt
    • 1 tablespoon black peppercorns

Instructions

Combine the sugar, chile powder, coffee, garlic powder, onion powder, cinnamon, salt and pepper in a spice mill or blender and grind to coarse powder. Stored in a clean, airtight container, this will keep in the freezer for 3 to 4 months.

To Use
Coat chicken, beef or pork with rub mixture; massage in well.  Allow to sit for 4-6 hours, then grill.

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