Ancho Espresso Dry Rub

Ancho Espresso Dry Rub


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Use this rub on chicken breasts, beef brisket, ground beef, pork tenderloin or pork chops.

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Serving Size / Yield

1.5 cups


  • 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

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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.

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