Put this together a couple months back and been tuning slightly. Unlike most of my rubs, this one has salt in it and the whole rub only goes on just before the meat hits the grill. The only “binder” you should use with this rub is water. Worcestershire, mustard, or oil will change the flavors.
I am using spiced in the English sense of the word where, in the Middle Ages, spiced meant adding exotic spices from North Africa and the Middle East.
When cooking, 2 tsp will be plenty for 1.5 lbs of salmon or a generous ribeye.
Recommended meats for this: Beef: ribeye, porterhouse, t-bone, plate ribs, brisket; Fish: Salmon, mackerel, swordfish, other oily fish (don’t use on white fish). I wouldn’t use it on pork or poultry, but your mileage may vary.
1 tbsp fine ground coffee - use something strong and robust, like French roast
1 tbsp sweet paprika
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp kosher salt
I started working on this a few months ago, have tested on salmon and ribeyes, so far. Love to hear back from pit members that try it out.
I am using spiced in the English sense of the word where, in the Middle Ages, spiced meant adding exotic spices from North Africa and the Middle East.
When cooking, 2 tsp will be plenty for 1.5 lbs of salmon or a generous ribeye.
Recommended meats for this: Beef: ribeye, porterhouse, t-bone, plate ribs, brisket; Fish: Salmon, mackerel, swordfish, other oily fish (don’t use on white fish). I wouldn’t use it on pork or poultry, but your mileage may vary.
1 tbsp fine ground coffee - use something strong and robust, like French roast
1 tbsp sweet paprika
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp kosher salt
I started working on this a few months ago, have tested on salmon and ribeyes, so far. Love to hear back from pit members that try it out.
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