Espresso and Ancho Chile is not just a Pork Tenderloin Rub!

Great on tri tips, Ribs and others too!

This pork tenderloin rub is inspired from Jim Tarantino’s book "Marinades, Rubs, Brines, Cures & Glazes". A great book with four hundred great recipes and loads of solid information. I highly suggest this book for your grilling library.

½ Cup firmly packed brown sugar

¼ cup ancho chile powder

½ cup espresso grind coffee (very fine grind)

2 tablespoons garlic powder

1 tablespoon onion powder

½ teaspoon cinnamon

1 tablespoon coarse grain salt

1 tablespoon black pepper

Combine sugar, chile powder, coffee, garlic powder, onion powder, cinnamon, salt and pepper in a spice mill and grind to coarse powder. Stored in a clean, airtight container, this will keep in a freezer 3 to 4 months.

This is also great on chicken breasts, kabobs, beef brisket, ground beef patties, pork tenderloins, pork chops, baby back ribs, wild game and spareribs.

Marinate 4 to 6 hours.

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