The Chili Espresso Rub is from Bobby Flay’s Mesa Grill Cookbook.  He calls for using it on filet mignon, which we like, but we also use it on pork.  The picture above also has a bourbon and onion sauce with the rub that was quite tasty.

Chili Espresso Rub

1 Tbls. ancho chili powder
1 Tbls. finely ground espresso beans
2 tsps. Spanish paprika
2 tsps. dark brown sugar
1 tsp. dry mustard
3/4 tsp. ground coriander
3/4 tsp. dried oregano
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1/2 tsp. ground ginger

Combine all ingredients.  Rub a generous portion on your choice of meat and cook either on the grill or in a frying pan.