Perked-Up Pepper Spice Rub

1. In small bowl, stir together instant coffee, peppercorns and salt. Store rub in airtight container for up to 1 month. Makes about 1/3 cup (75 mL), enough for 12 servings of meat or poultry.
2. For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry, mix 2 tbsp (25 mL) spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced (if desired). Rub over meat or chicken; let stand for 10 minutes.

Make-ahead: Cover and refrigerate for up to 24 hours.