Aussie Ora Posted October 29, 2017 Report Share Posted October 29, 2017 I prepared some shorties yesterday whilst I was marinating my Tri Tip I decided to experiment on making a a home made coffee rub .brown sugar,smoked paprika,ground pepperberry, sea salt,ground coffee,cinnamon,allspice,garlic and onion powder and some cumin ..and vacuum sealed them the pepperberry was starting to leach out its juices. .took them out of the fridge today ..and gave them some more rub .on they go at 250 over cherry.the rub had a nice bite to it will be interesting if it mellows out during the cook whilst I'm waiting I need a drink and a snack lol. Outback kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 29, 2017 Author Report Share Posted October 29, 2017 My rub is looking good.time for a restOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 29, 2017 Report Share Posted October 29, 2017 Aussie, you are making me want to do some beef ribs. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 29, 2017 Report Share Posted October 29, 2017 Seriously dark looking ribs, Aussie. How'd they turn out? 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 29, 2017 Report Share Posted October 29, 2017 Looking tasty Aussie. 1 Quote Link to comment Share on other sites More sharing options...
tquando Posted October 29, 2017 Report Share Posted October 29, 2017 The bark looks outstanding. That rub looks like one I need to try if you get a chance to share the recipe! 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 30, 2017 Author Report Share Posted October 30, 2017 Cheers everyone the rub did get dark and mellowed out you could taste the different spices which I found pretty cool .I think the pepperberry,sugar and coffee contributed to the darkness but I could be wrong I played with a recipe that called for cayenne pepper and grounded pepper I skipped those and just went with half a cup of pepperberry and blitzed it in my coffee /spice grinder .I let these go till they where really probe tender bordering on pull apart beef lol..you can see the conective tissue falling apart yum Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 30, 2017 Author Report Share Posted October 30, 2017 The bark looks outstanding. That rub looks like one I need to try if you get a chance to share the recipe! Cheers mate I used this recipie ..from this ebook I have.https://www.amazon.com/Low-Slow-Barbecue-Smoke-Roasting-Curing/dp/0762453958. Instead of the two peppers I just used half a cup of pepper berry's that I blitzed in my coffee /spice grinder and used smoked paprika from my local spice shop i also just used Himalayan pink rock salt and blitzed that .I was not about to order kosher online lol.for the coffee I used a local freeze dried instant that I blitzed. http://www.moccona.com.au/range/classic-medium-roast/..everything else was to the recipie. When I first tasted it I could feel the bite from the pepper berry but at the end it was not hot at all just tasted great Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted October 30, 2017 Report Share Posted October 30, 2017 Wicked!!! When in doubt, add more Purple Crack! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 31, 2017 Author Report Share Posted October 31, 2017 Wicked!!! When in doubt, add more Purple Crack! I posted this on a local site and people said I burnt the hell out of it and suggested ways of how to cook ribs lol my reply was have you ever used fresh pepper berry .the feed back was what I expected no what's pepper berry lol Outback kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
