Espresso Rub

Coffee and brown sugar build a caramelized crust on a steak, and that crust is the point: it holds the juices in so the meat doesn't dry out on a hot grill. Ancho and de arbol add a low, even heat behind the roast.

Ingredients: Hand blended from ancho chile powder, brown sugar, paprika, ground Sumatra coffee, sea salt, black pepper, yellow mustard, coriander, ginger, de arbol chile powder, and Mexican oregano.

Try it on: ribeye, strip steak, brisket, pork shoulder, and portobello caps.