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.
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.