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)