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Re:Coffee Rub

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Posted by: Richard Fl on 2012/02/18 10:03:35  

In Reply to: Coffee Rub posted by manthe10pt on 2012/02/18 09:15:18

Here is one that I have been making for a few years. Great on beef, poultry IMHO.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=994785&catid=1

Here is the recipe or we can trade for something BBQ-ish from your part of the country.

Rub, "Kona Koast Rainbow Rub", #4 W/Worcestershire Sauce, Cocoa, Richard Fl

My friend, Al Katz-- AKA Hungry Man from the BGE Forum, recently returned from some "R" & "R" in Hawaii summer '09 and brought back some Hawaiian Sea Salt and Kona Coffee beans. Asked me to make a coffee based rub. Did not have enough Kona coffee, (too D@%* expensive), so added a few others to make a decent size batch. Started with the great recipe Molly Shark has been sharing for several years and one found on the internet, made a few modifications.Thanks Al and Molly


INGREDIENTS:
24 Ozs Kona Koffee & Brazalian Arabica Beans, Ground fine
6 Ozs. Hawaiian Sea Salt, White, add salt after the other ingredients so as not to over salt the rub
20 Ozs. Turbindo Sugar
4 Ozs. Indian River Rainbow Pepper or regular restaurant grind black pepper
8 Ozs Black Pepper, Restaurant Grind
36 Ozs. Legg's or Char-Broil Pulled Pork Rub, or Pork rub of Choice
5 Ozs Chipotle, Fine Ground
5 Ozs Red Pepper or Cayenne, Fine Grind
8 Ozs Worcestershire Sauce, Powder
2 Ozs Hickory Smoke, Powder
4 Ozs Garlic Powder
3 Ozs Cocoa Powder, Hersheys




Procedure:
1 Measure each item by weight. If not fine ground, run thru a coffee grinder. Each item by itself. Screen thru a vegetable wire strainer to get larger pieces out- re-grind them. Mix all together.


Yield: 7 1/2 Lbs

Recipe Type
Rub/Seasoning/Spice

Cooking Tips
For these 2 rubs you may use your favorite pork or poultry rub. just make sure the salt is last added 'cause some rubs have more salt than others.
I like it on beef, pork, poultry and lamb. I have a few friends that have done fish with it and were happy, I have not yet. Lightly on lamb as the koffee tends to overpower the flavor. Hoss swears it is eggtastic on brisket. Mainegg loves spatchcocked turkey with it. I like to use it when doing ribeyes and cowboy steaks. marinate for an hour or so. I am sure it will go well with anything you create

Recipe Source
Source: BGE Forum, Richard Fl, 2011/03/15

2009/06/16-- Took the original "KONA" recipe and cranked it up for more, coffee flavor, salt and heat flavor.

2009/08/14--Took this recipe and added 3 ozs Red Pepper, Fine and used 18 Ozs Old Plantation BBQ Rub #107 and that was used in place of the Jimmy Joes and Char Broil rubs.

2009/12/12-- Took the basic recipe doubled it, used 36 Ozs Legg's, 6 Ozs Sea salt, 3 Ozs Red Pepper, 2 Ozs Chipolte, and 8 Ozs WORCESTERSHIRE Powder.

2010/11/23--RPH This is the latest and best version. little more spicy than the last.

2011/03/15-- RPH; Here I go changing the recipe. Added some cocoa powder and garlic powder. Hope you like it like I do.

Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!

LAGER PRAYER
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.




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