Dry rub for anything

The picture has absolutely nothing to do with this posting. I just happen to like it.

I got a decent price on a rack of St. Louis-style ribs the other day and I have them in the fridge right now coated in a dry rub. I got this list of ingredients from someone at FoodNetwork and I don't remember who. In comparing it to a few other options I have determined that it is suitable for any meat or poultry. The quantity was enough for the rack of ribs and a T-bone steak coming up on Monday.

Here it is just in case you'd like to have it filed away somewhere for a rainy (or not) day. BTW, I am cooking the ribs in the oven and low-ish temp for probably 4 hours. But you don't need to learn how to cook ribs from me. I make it up as I go along.

Dry rub for meat and poultry
2 Tbs espresso powder (or ground coffee)
2 Tbs kosher
2 Tbs paprika (smoked is great if you have it)
1 Tbs chile powder
1 Tbs brown sugar
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp cocoa powder
1/2 tsp ground coriander

Rub all over your meat and refrigerate for up to 24 hours. Yield is enough for a full rack of St. Louis-style ribs plus 4 chicken thighs.