RUB

JAVA BLEND DRY RUB

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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.

•  ½ cup packed dark or light brown sugar

•  ¼ cup ancho chili powder

•  1/3 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 ½ cups.

Source: Adapted from Jim Tarantino, author of Marinades, Rubs, Brines, Cures & Glazes, by the Associated Press.

Per teaspoon: 8 calories (7 percent from fat), 0 g fat, 0 cholesterol, 0 protein, 2 g carbs, 1 g fiber, 102 mg sodium.

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