Java Blend Dry Rub

For this summer on the grill - From the Miami Herald - "If you thought coffee was just for drinking, think again. Both ground coffee and cocoa powder lend a savory depth to most types of meat. Java rubs can vary widely in their ethnic influences. Consider adding cardamom (Middle Eastern), cinnamon (Asian) or chili powder (Southwestern). Chocolate with chiles is a classic Mexican pairing. This rub is great on chicken breasts, beef brisket, pork tenderloin, pork chops or ribs... Source: Adapted from Jim Tarantino, author of Marinades, Rubs, Brines, Cures & Glazes, by the Associated Press."

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup brown sugar, packed (dark or light )
• 1⁄4 cup dried ancho chile powder
• 1⁄3 cup  espresso, finely ground (not instant)
• 2  tablespoons garlic powder
• 1  tablespoon onion powder
• 1⁄2 teaspoon cinnamon
• 1  tablespoon sea salt, coarse
• 1  tablespoon black peppercorns

Directions

1. Combine all ingredients in a spice mill or blender.
2. Grind to a coarse powder.
3. Store in a clean, airtight container. Store in the freezer for 3 to 4 months.