During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

By now, we have marinated chicken, beef, and pork in almost every dressing, vinaigrette, barbecue sauce, and random concoction of the last bit of condiments in our refrigerators. But, we’re missing those complex, deep flavors we get from our favorite restaurants and their unique blends of spices that make meat taste a little bit better than at home. This dry rub recipe delivers on complexity and those you’re cooking for will be left guessing what spices you used. The rub is best if left on the meat overnight, or at least four hours. Whether you roast or grill, you will have a thick, crunchy crust and a tender moist center. This recipe is based on Santa Maria Tri-Tip, a California-style barbecue known for dark clove and coffee notes with a very peppery garlic crust. Any cut or type of protein can be used, as can roasted root vegetables or cauliflower for a vegan version. ––Justin Burke

Santa Maria-Style Dry Rub 

Ingredients
2 tablespoons ground coffee
1 tablespoons kosher salt
1 ½ tablespoons granulated garlic
1 teaspoon ground black pepper
1 tablespoon dark brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Directions 

1. Whisk together all the ingredients and store in an airtight container until ready to use. 

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