Juniper & Ancho Steak Rub

Method

1. This makes about ¾ cup, four 3-tablespoon portions, and each portion seasons about 1½ pounds of meat. Toast the cumin, coriander and juniper in a dry skillet over medium heat for 60 to 90 seconds, shaking, until fragrant and a shade darker.
2. Tip the spices onto a plate to cool for 5 minutes, then grind to a fine powder in a spice grinder or mortar, working in short bursts so they do not turn pasty.
3. Stir the ground spices with the pepper, paprika, ancho powder, brown sugar, garlic powder, coffee and salt, breaking up the sugar lumps with a fork. If you use Morton or table salt, halve the salt in the rub. Rub a pinch between your fingers: it should feel like fine, even sand.
4. To use, pat the meat dry and press on about 2 tablespoons of rub per pound, covering every side. Rest it uncovered in the refrigerator for 1 hour (up to 24 hours for thick cuts) so the salt works as a dry brine, and skip any extra salt.
5. Cook steaks over medium-high heat and pull them early if the sugar darkens fast; for long cooks, use indirect heat. Cook whole cuts of beef, bison, elk or pork to 145°F (rest whole cuts 3 minutes), ground meat to 160°F, and poultry to 165°F.
6. Store in a lidded jar away from heat and light. The flavor is best within 3 months.