Java Blend Dry Rub
½ cup packed dark or light brown sugar
1/4 cup ancho chili powder
⅓ cup finely ground espresso (not instant)
2 tablespoons garlic powder
1 tablespoon onion powder
½ teaspoon cinnamon
1 tablespoon coarse sea salt
1 tablespoon black peppercorns
Combine all ingredients in a spice mill or blender and grind to a coarse powder. Store in a clean, airtight container. Store in the freezer for 3 to 4 months.
Makes about 1 cup
Adapted from "Marinades, Rubs, Brines, Cures & Glazes" by Jim Tarantino (2006 Ten Speed Press)
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