HOMEMADE COFFEE RUB RECIPE
This homemade coffee rub is the ultimate rub when you want to bring a savory and slightly spicy flavor to your meat. Great for BBQ and grilling.
Provided by Susie Bulloch (heygrillhey.com)
Categories Seasonings
Time 5m
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings. Store in an airtight container for up to a month.
Nutrition Facts : Calories 11 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 876 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COFFEE RUBBED RIB-EYE
Steps:
- Combine all spices in a bowl.
- Preheat oven to 425 degrees F.
- Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
COFFEE-RUBBED RIBS RECIPE
Not a coffee drinker myself, I wasn't sure how this would go over, but I ended up loving it-the way the coffee plays with the other spices, smoke, and meat. And the coffee-ness didn't dominate. Rather, the ground beans added an earthy quality to an already complex mix of flavors. The ribs eaten dry were fantastic, but even better with a coating of stout barbecue sauce.
Provided by Joshua Bousel
Categories Entree
Yield 6
Number Of Ingredients 14
Steps:
- Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, coco powder, and coriander in a small bowl to make the rub.
- Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional) .
- Remove the ribs from the fridge while preparing the smoker. Fire up the smoker to 225°F, adding a few chunks of smoking wood chunks when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 5-6 hours. If using sauce, brush on the sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer. Remove from the smoker, slice, and serve.
Nutrition Facts : Calories 412 kcal, Carbohydrate 17 g, Cholesterol 102 mg, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, Sodium 1635 mg, Sugar 11 g, Fat 29 g, ServingSize serves 4, UnsaturatedFat 0 g
COFFEE-CHILE DRY RUB
This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you've carved and portioned it.
Provided by Matt Lee And Ted Lee
Categories barbecues
Time 5m
Yield About 1 cup, enough for 4 to 6 large steaks
Number Of Ingredients 6
Steps:
- In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
- Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 14 grams
COFFEE RUBBED RIBS
Steps:
- Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off. Season the racks evenly all over with the rub and allow them to stand at room temperature for 45 minutes before grilling. Prepare the grill for indirect cooking over low heat (250° to 350°F). Meanwhile, make the sauce. In a saucepan over medium-high heat, melt the butter. Add the onion and cook until softened and beginning to brown, 7 to 8 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until slightly thickened and reduced to 1½ cups, 16 to 18 minutes. Remove from the heat. If you prefer a smooth sauce, use an immersion blender or regular blender to puree the sauce. Place the racks standing upright in a rib rack, both facing the same direction. Place the rib rack over indirect low heat, as far from the heat as possible, close the lid, and cook for 2½ hours. After the first hour, baste the racks with water, particularly any areas that are looking a little dry. Continue to baste with water every 30 minutes or so. After 3 hours, check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, return the racks to the rib rack on the grill, close the lid, and continue cooking for about 30 minutes more. Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Wrap each rack individually in heavy-duty aluminum foil. Return the racks to the grill and cook over indirect low heat, with the lid closed, until very tender, 30 to 45 minutes more.
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