I don’t consider barbecue season to be officially open until
after Memorial Day, although once the heat sets in you will find me out at the
grill no matter the date, even if I’m only cooking a hotdog.
At the beginning of each barbecue season, I mix
up a batch of steak, rib, chicken, and hamburger rub to have on hand. This is
my special rib rub, and I think you’ll enjoy it a good bit. It adds a lot of
flavor to whatever cut of pork that you happen to be cooking. I call it “rib
rub” because that’s what I use it on the most, but it also works exceptionally
well on the pork steaks and pork chops.
Coco Loco Rib Rub (Also works for chops)
1/2 cup light brown sugar, packed
2 tablespoons paprika
2 tablespoons garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon espresso powder
1 teaspoon Hershey’s Special
Dark Cocoa Powder
2 teaspoons ground cumin
1/2 teaspoon ground ginger
Pinch cayenne
pepper, optional
Combine all the ingredients in a medium mixing bowl. Use
approximately 1/4 cup of rub per half rack of ribs. Store the rest in an
airtight container. Keeps for up to six months.
Coffee Rub for Beef is an incredibly luscious rub as well. I use it on
everything from burgers to filet mignon.
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