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Djgb13

Need a good recipe for two rubs I bought

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Bought two dry rubs from this store up in Asheville called Pepper Palace (highly recommend if you can find one) this weekend. The first one is this for pork or chicken.

 

https://www.pepperpalace.com/Honey-Rub-Dat-Butt-Seasoning-p/841.htm

 

The second one is this coffee rub for beef.

 

http://www.pepperpalace.com/Coffee-Rub-p/800.htm

 

 

 

Anyone have suggestions on what type (cut) of meat would be good for each one along with a recipe or way of cooking you would do? Im sure I could just do something like grab a NY strip/ribeye, put the coffee rub on it, and grill it but was looking for something a little more elevated

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Yall think a beef tenderloin would be good for the coffee rub? Ive never cooked with coffee rub before. The first one I was considering doing a nice pork butt. Just wish I had a smoker.

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Yall think a beef tenderloin would be good for the coffee rub? Ive never cooked with coffee rub before. The first one I was considering doing a nice pork butt. Just wish I had a smoker.

Yah man. Coffee and tenderloin go great together. Throw that puppy on a cast iron to sear, then toss it in the oven until it's 135-140. Make a little red wine jus to pour over it. Some fingerling potatoes. :wub:

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Bought two dry rubs from this store up in Asheville called Pepper Palace (highly recommend if you can find one) this weekend. The first one is this for pork or chicken.

 

https://www.pepperpalace.com/Honey-Rub-Dat-Butt-Seasoning-p/841.htm

 

The second one is this coffee rub for beef.

 

http://www.pepperpalace.com/Coffee-Rub-p/800.htm

 

 

 

Anyone have suggestions on what type (cut) of meat would be good for each one along with a recipe or way of cooking you would do? Im sure I could just do something like grab a NY strip/ribeye, put the coffee rub on it, and grill it but was looking for something a little more elevated

The first I would do a CIS seared pork tenderloin since you don't have a smoker but I would rub the tenderloin with some of the rub and then make a mop using apple cider or apple cider vinegar and some of the rub and drizzle that on it once cooked/rested and sliced.

 

For the coffee rub, if you want something other than beef, try boneless/skinless chicken breast once again it the CIS, treat it like you are blackening it and then once it has cooled a bit, slice it and make a chicken alfredo with it. I often add spicey sausage to this

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I'd do tenderloin with both. Pork for the first, beef for the second.

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