Posts Tagged BARBECUE

Good Karma’s Not-Yet-Famous Steak Rub

grilling_steak_sOf course, you can always go out and buy a steak rub. They’re often called Cowboy Rubs. I hate that name. Don’t ask me why because I can’t give you a reason. You don’t have to be a damned cowboy to love good steak. Know what I mean?

You can make this rub and keep it in an airtight container, just like the one they sell you in the store for ridiculous amounts of money. This rub is excellent with Rib-Eye, Porterhouse, and Sirloin Strip Steaks. I’m giving you two versions of this rub. Take your pick!

One calls for dark roast coffee; the other for a medium roast. I’m not talking about Dunkin’ Donuts here. We’re also not talking about Gevalia, although the guy on the commercial would like to think we are.  I’m talking about Starbucks®. It doesn’t matter that I’m a Starbucks barista. I was a Starbucks coffee drinker long before I became a barista. They are serious about their coffee, and it’s seriously good. You also do not have to worry about buying an entire pound of coffee to make this. Starbucks will happily sell you a quarter pound. If you want Starbucks to grind it, ask for it to be ground on Turkish.

Now, mix ’em up and fire up that grill (or cast iron skillet)!

Ingredients, Rub No. 1

3/4 cup Starbucks dark roast coffee (Espresso, Gold Coast Blend, Italian Roast, or Sumatra), ground on “fine” in your coffee grinder

1 cup chili powder

1/3 cup paprika

3 tbsp ground coriander

1.5 tbsp ground cumin

2 tbsp ground dry mustard

1 tbsp fresh ground black pepper

1.5 tbsp Cayenne pepper

2 tbsp onion powder

3 tbsp garlic powder

1 tbsp ground Kosher salt

Mix ingredients together well and store in an airtight container.

Ingredients, Rub No. 2

3/4 cup Starbucks medium roast coffee (Antigua Guatemala, Organic Yukon Blend, House Blend, or Kenya), ground on “fine” in your coffee grinder

1/2 cup chili powder

1/2 cup lemon pepper (McCormick’s makes a good one)

2 tbsp dried oregano

3 tbsp dried lemon thyme

3 tbsp dried cilantro

1 tsp fresh ground rainbow pepper (black, white, red)

1 tbsp pink Himalayan salt

2 tbsp ground dry mustard

2 tbsp garlic powder

2 tbsp onion powder

Mix ingredients together well and store in an airtight container.








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Plum Crazy Pork Ribs

If my mother were alive, she’d hit me on the side of the head for saying that grilled pork ribs are like the Second Coming of Christ. She isn’t, so I will indeed make that analogy. I don’t know about you, but sometimes I get tired of those smoky ketchup-based barbecue sauces and like to think a bit out of the box. These are incredible ribs, mostly because they aren’t allowed to sit on the grill for longer than 15 minutes. The grill is used to apply the barbecue glaze and brown the ribs. Instead, the ribs are baked in the oven before grilling.

You can buy ribs two ways — as a rack (which you’ll have to cut after grilling) or ribs that are already separated. The last time I made these, I bought the ones already separated. It’s much less aggravating. I’d rather spend my time cooking than presenting food. I’m thinking cookout here, so this recipe is for about six pounds of ribs.

Ingredients for Baking Ribs

6 lbs. Pork Ribs

1-2 small onions, sliced into rings

1-2 lemons, sliced into rings

Sea salt and pepper

Directions for Baking Ribs

Place the ribs in shallow baking pans (I like to line mine with aluminum foil first to minimize cleanup). Cover with sliced onions and lemons. Salt and pepper to taste. Bake covered in a pre-heated 375-degree oven for 1 hour and 20 minutes or until ribs are tender. (This should not require more than 1 hour and 30 minutes tops.) Remove the ribs and set aside. Simple as that.

Ingredients for Barbecue Glaze

2 cups of plum jam (Trappist makes a great plum jam)

1/4 cup vinegar (red wine, apple cider or malt works)

1/2 cup honey

1/4 cup canola oil

6-8 cloves garlic, minced

1/2 cup finely chopped onion

2 tbsp. dried ground ginger powder

1/2 tsp. white pepper

1 tbsp. chili garlic paste (see the Stock This Stuff page for more info)

Directions for Grilling Ribs

First, put the oil, onion and garlic and chili garlic paste in a microwave safe dish and cover with plastic wrap. Microwave for about 3 minutes or until the onions are tender. Stir once or twice during the process. Remove it from the microwave and allow the mixture to cool just a bit.

Once cooled, mix all the ingredients together with a whisk. This makes a great barbecue glaze, a little sweet and a little spicy. I might add that it’s great without the chili garlic paste (if you’re inviting weenies to your barbecue), but I find that the chili garlic paste adds just the right amount of zing.

Fire up your grill and get ready! Cook the ribs for about 10-15 minutes, basting frequently with the glaze and turning them several times until they become golden brown. You can serve the ribs with the rest of the glaze. These are falling-off-the-bone outrageous.

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