Coco Loco Rib Rub

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.

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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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Coffee-Crusted Filet Mignon (for Two)

I saw this recipe in the St. Louis Post-Dispatch as a part of a larger article on Super Bowl food, and thought it sounded delicious. The price of tenderloin, however, is not so delicious, so I decided to try my own coffee rub on filet mignon and serve it in the same way along with a side salad for lunch. My filet was large and about 1-1/2" thick, so I ended up getting eight slices that was just perfect for lunch for two. There is enough rub here to coat two filets, so use what you need and save the rest for up to a month to use later.

The meat was marvelously tender, perfectly seasoned, and delicious hot or warm. I tried it both with and without the Bleu cheese crumbles (mentioned in the Post-Dispatch recipe) and found that I preferred the Bleu cheese in the salad.

Here is my coffee rub recipe. If you get a chance, do give this one a try.

Coffee-Rubbed Filet Mignon

Serves 2

1 tablespoon finely ground coffee

1 tablespoon table salt

1 tablespoon brown sugar

1/4 teaspoon garlic powder

Pinch of black pepper

Rinse filets and pat dry.  Cover all sides of filets with rub, coating well.  Leave on counter for a half an hour to come to room temperature before cooking.

Heat oil (about a tablespoon) in a 9" sauté pan over medium high heat until it shimmers. Place steaks in pan.  Turn on your vent fan, or suffer the consequences of setting off your smoke alarm. Don't ask me how I know this. (Mine, by the way, not only screeches, but a woman's voice yells, “Fire! Fire! ” It's disturbing.)  Sear for three minutes on one side.  Flip to the other side and sear three more minutes. Flip back and cook for two minutes on either side, then flip again and cook for an additional minute on either side.  This will yield a rare steak. Remove to a cutting board and let rest for ten minutes. It will continue to cook and yield medium-rare doneness. Serve as is, or slice and serve on sections of baguette. Yummy!

This post is linked to:

What’d You Do This Weekend

Metamorphosis Monday 

Amaze Me Monday

Teach Me Tuesday

Inspire Me Tuesday