Reviewed: Sep. 10, 2009

We loved this on our steaks! My darling man was skeptical at first but after he tasted it, he asked that we use this rub as often as possible. This is a keeper!

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Brandi

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Aug. 25, 2009

Tried this on NY Strip Steaks, and grilled it. It was DELICIOUS.

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blakr0seimm0rtal

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Reviewed: Jul. 21, 2009

I tried it on steaks broiled in the oven, and wasn't impressed. I may try it again at a later date on the grill.

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Brook

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Reviewed: Jun. 8, 2009

We tried this tonight with pork loin steaks. I made the rub as directed and then my husband spread some Miracle Whip on his. He grilled them slowly (20-30 min ) with mesquite. They were very good and not too spicy or peppery. The one with the Miracle Whip was especially moist. I put the leftover rub in a ziploc to use later. Very good!

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free_by_grace

Cooking Level: Expert

Home Town: Webb City, Missouri, USA

Living In: Lubbock, Texas, USA

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Reviewed: Mar. 7, 2009

Tried this on grilled chicken breast. As is the recipe is flavorful but too salty. We'll either try to tone down the salt or spread the rub across more food next time. I think it will be great on pork.

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Michael

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Reviewed: Jun. 16, 2008

The aroma in my kitchen during an easy preparation time was delightful. The taste was simply wonderful, will use over and over again ! Thanks for sharing.

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Woodstock Nana

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Reviewed: Jun. 9, 2008

Pretty good, maybe a little spicy for some guests.

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REG93780

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Reviewed: May 23, 2008

an outstanding rub. I used whole crushed cumin for some extra zip. I used this on a pork cut in the Philippines called "Liempo" (a pork belly cut) that resembles a giant, 10 ounce piece of bacon (though uncured). Put it on overnight, and qued it the next day. It was unreal!! My guests, (all Filipinos) could not believe how good it was, and begged me for the recipe, which I did not tell!! As they say here, "Secret!!"

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Joaquin

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Reviewed: Nov. 11, 2007

Strong flavor, but it still manages not to overpower the meat. The crust it created was yummy!

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Jaden B

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Enfield, New Hampshire, USA

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Reviewed: Oct. 1, 2006

This worked out GREAT! I rubbed it on chicken quarters & grilled it. The guys at the firehouse absolutely loved it...which was a surprise because when they saw me broiling the coffee & adding it to the mix I heard several cries of "I'm not eating that". So, word to the wise...if you're making this for a picky eater, assemble the ingredients out of sight.

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deleted

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Reviewed: Aug. 10, 2006

Very good and interesting. I am going to experiment more with coffee to come up with some different combinations! We used this on porterhouse steaks. I imagine that rib-eyes would work well also. Thanks.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Aug. 10, 2006

Used this rub on a roast I slow smoked on the grill. People couldn't quite put their finger on one of the ingredients (the coffee), and they LOVED it. I will definately use this rub again.

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Al Schrank

Cooking Level: Expert

Living In: Minocqua, Wisconsin, USA

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Reviewed: Aug. 7, 2006

I used this on a goat roast that I cooked in the oven. I wrapped the roast after rubbing the meat and stuck it in the fridge for a few hours, and the flavor was actually pretty good. Just hints here and there of coffee, and otherwise just a little bit of peppery bite, but good flavor otherwise.

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