(courtesy of chef Karen Cannan, director/professor/executive chef, TMCC Culinary Arts Program in Reno. Makes about ½ cup)
4 teaspoons chili powder
4 teaspoons ground coffee
2 tablespoons dark brown sugar
4 teaspoons salt
¼ teaspoon turmeric
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
In a bowl, combine all the ingredients together and stir until blended. For ribs, generously rub both sides of the meat and grill to cook. If desired, finish with barbecue sauce before removing from heat.
