Ancho Espresso Dry Rub
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
1/2 cup firmly packed brown sugar
1/4 cup ancho chile powder*
1/3 cup Melitta coffee (extra fine grind)
2 tablespoons garlic powder
1 tablespoon onion powder
1/2 tablespoon cinnamon
1 tablespoon coarse-grain salt
1 tablespoon black peppercorns
*Grind dried ancho chiles in a coffee or spice grinder until a fine powder.
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.
Coat chicken, beef or pork with rub mixture; massage in well. Allow to sit for 4-6 hours, then grill.