Java Rub

Recipe shared by Gail G., from How to Grill by Steven Raichlen  (2001)

Gail says, this is the most versatile and universally loved rub or dish flavoring I have ever used. Sprinkle it on, rub it in, use it as a marinade or cook it right away. It is fabulous on steak, pork, pot roast, chicken, fish (especially salmon, tuna, swordfish, shrimp), grilled or sauteed vegetables. For a little more zip, substitute cayenne for some (or all!) of the paprika.

6 Tablespoons finely ground decaffeinated coffee
2 Tablespoons coarse salt
2 Tablespoons brown sugar
2 Tablespoons sweet paprika
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoons ground coriander
1 teaspoon unsweetened cocoa powder

Combine all ingredients in a mixing bowl and stir to mix. (Actually, your fingers work better for mixing than a spoon or whisk does.) Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.