Reviewed: May 10, 2012

YOUR GOING TO LOVE IT

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Reviewer:

co43520

Cooking Level: Expert

Living In: Overland, Missouri, USA

Reviewed: Apr. 29, 2012

Keep in mind to use FRESHLY GROUND coffee, not something that's already ground and sitting in your cupboard for weeks. Otherwise the coffee won't be as effective. I grind beans the day of grilling and put the rub on the steaks and then have them sit in the fridge for a few hours so it can marinade--I think that really helps.

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Reviewer:

Mark

Reviewed: Apr. 15, 2012

A good rub should be a blend of ingredients that all marry to form a unique flavor all its own. So many are kept secret for that very reason. This was not the case here, unfortunately. While the coffee was not apparent at all, the same can’t be said for the cumin, which was too bold. Too much pepper as well.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 12, 2012

used this on Porterhouse Steak... was Fantastic!!

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Reviewer:

Robin M

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Union City, Pennsylvania, USA

Reviewed: Oct. 15, 2011

Fantastic. Interestingly, it doesn't taste so much like coffee but the coffee definitely gives it an earthy quality. Keeper for sure.

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Reviewer:

SKRISTAND

Reviewed: Jun. 16, 2011

made this with a roast, was very tasty! keeper!

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Reviewer:

venusdemented

Reviewed: Apr. 6, 2011

This was an interesting rub! I used it on beef for beef & broccli and it was a hit! Will make again to keep some on hand.

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Reviewer:

Tia Dot

Cooking Level: Expert

Home Town: Carteret, New Jersey, USA

Living In: San Leandro, California, USA

Reviewed: Sep. 5, 2010

This was SO strange. The flavor was great but it smelled like the candied nuts they sell at Disneyland while it was grilling. It also had a chocolate-y flavor. I think I put way too much rub on each steak. I normally overdo rubs and they come out great- this one had lots of spice- save the extra for another day. I only used 1 tsp black pepper (fine ground) and thought it was plenty.

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Reviewer:

FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Apr. 2, 2010

Suprising and delicious! We applied the rub and then froze it for later and it came out great!

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Reviewer:

Kevin Bleek

Cooking Level: Expert

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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