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Cooked Porterhouse on the Kamado, potatoes with Provençal Butter and Balsamic Salad I trimmed off some of the fat but it had beautiful marbling. Hector

The coffee cardamom rub can't be beat. I don't use the oil or fresh garlic (I use granulated garlic). I make up a big batch and put it in sealed quart ball jars so I always have it on hand. It is my go-to rub for all beef now and I haven't looked back. I make mine with a little extra hot Hungarian pepper so it has some nice kick.

Re: little help please Here is the one I have on file: COFFEE CARDAMOM RUB ½ CUP GROUND COFFEE ¼ CUP KOSHER SALT ½ CUP PACKED DARK BROWN SUGAR ¼ CUP HOT PAPRIKA 2 T GROUND CARDAMOM 2 T GROUND GINGER 1/3 CUP CHOPPED FRESH GARLIC ½ CUP VEGETABLE OIL OR AS NEEDED COMBINE ALL THE INGREDIENTS EXCEPT OIL IN A FOOD PROCESSOR. ADD OIL TO MAKE A THICK PASTE. RUB MEAT AND MARINATE AT LEAST FOUR HOURS OR OVERNIGHT.