Ancho Espresso Dry Rub
Serving Size / Yield
- 1/2 C. firmly packed brown sugar
- 1/4 C. ancho chile powder
- 1/3 C. Melitta coffee (extra fine grind)
- 2 Tbs. garlic powder
- 1 Tbs. onion powder
- 1/2 Tbs. cinnamon
- 1 Tbs. coarse-grain salt
- 1 Tbs. black peppercorns
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.
This recipe was provided by Melitta.