Grilling for more than 20 years with a serious love for coffee that spans the same time, I’m not sure why it has taken so long to try a coffee rub to season ribs. After reviewing a number of options for Test Kitchen Tuesday, I landed on this recipe from Recipes Planet, persuaded by the author’s description. He doesn’t include a recipe for cooking the ribs, so my plan is to use my own Missouri-Style Ribs recipe, using this coffee rub on beef back ribs.
I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, adjustments, or suggestions.
3. Subscribe to comments so you can see what others have done.
4. If you are especially proud of your creation, snap a photo and send it to me at email@example.com so it can be included in this post or include a link to your site with your comment.
Coffee Rub for Ribs
Source: Recipes Planet
2 tablespoons freshly ground coffee
2 tablespoon kosher salt
2 tablespoons paprika
1 tablespoon ancho chile powder
1 tablespoon dark brown sugar
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 teaspoon cocoa powder
1/2 teaspoon coriander
Note from Recipes Planet author: Not a coffee drinker myself, I wasn’t sure how this would go over, but I ended up loving it-the way the coffee plays with the other spices, smoke, and meat. And the coffee-ness didn’t dominate. Rather, the ground beans added an earthy quality to an already complex mix of flavors. The ribs eaten dry were fantastic, but even better with a coating of stout barbecue sauce.
Posted in Beef, Herbs & Spices, Recipes, Test Kitchen Tuesdays
Tagged barbecue rub, barbecue rub for beef ribs, BBQ, beef ribs, Coffee, coffee barbecue rub, coffee rubbed beef ribs, coffee-rubbed ribs, cooking, food, grilling, grilling beef ribs, Missouri-Style Beef Ribs, recipes, Recipes Planet, Ribs (food), Savoring Today Test Kitchen Tuesday, summer grilling
Roasted Vegetable Medley
I love versatility, using my imagination or current cravings to make something new out of something ordinary. Vegetable medleys are the flexible foodie’s dream—utilizes what you have, gives everyone something they like (or will eat without a fuss), nutritionally well rounded, easily introduces new vegetables at dinnertime. Choosing colorful varieties adds interest while roasting caramelizes natural sugars, developing flavors that complement any meal. Follow the suggested combination listed, or choose your favorite vegetables and spices to create an entirely new side dish each time you make it.
Roasted Vegetable Medley
1 1/2 cups cauliflower — sliced 1/4″ thick
1 cup broccoli — separate florets into bite-sized pieces
1/2 cup carrots — julienned
1/2 cup radishes — halved
2 cloves garlic — sliced thin
8 whole radishes — halved
3 tablespoons extra-virgin olive oil or clarified butter
1 teaspoon rosemary
1 teaspoon thyme
Mr. Spice or Paul Prudhomme Vegetable Magic, optional
salt and pepper
Move oven rack to upper third part of the oven. Preheat oven to 400°. Toss prepped vegetables in the butter or oil to coat.
Sprinkle-in herbs, seasonings, and salt & pepper incrementally while tossing.
Spread vegetables in an oven safe dish and roast for approximately 15 minutes or until vegetables and garlic are crisp-tender and lightly browned in spots.
Remove from oven, toss briefly, and serve.
Posted on the following Blog Hops:
The Healthy Home Economist Monday Mania
Posted in Herbs & Spices, Recipes, Side Dishes, Vegetables
Tagged clarified butter, cooking with ghee, Garlic, ghee, Mr. Spice, Paul Prudhomme Vegetable Magic, recipe, roasing vegetables, Roasted Vegetable Medley, roasted vegetables, Roasted Vegetables with Rosemary & Thyme, Roasting, Side Dishes, The Spice House, Vegetable, vegetable medley, Vegetable side dishes, vegetarian
According to The Biography Channel, more than 100 million George Foreman grills have been sold worldwide. Add that to the number of patio grilling devotees out there and you might question the need for any fajita mix (authentic fajitas are grilled). This fajita seasoning is ideal for non-grilling fajita fans or those seeking more control over sometimes hidden additives in the package mixes found in grocery stores.
Skip the package mix or skip waiting on ideal grilling weather, grab a skillet and create delicious fajitas any time.
Fajita Seasoning Mix
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon palm sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon mesquite smoke flavoring — powdered
Mix all ingredients in a small bowl. Store in an air tight container. Use 1-2 tablespoons per 1 lb of meat.
Posted in Herbs & Spices, Recipes
Tagged BBQ flavors, cooking, Fajita, fajita mix made at home, fajita seasoning mix, food, George Foreman, grilling, homemade fajita mix, homemade fajita seasoning, homemade spice mixes, making fajitas without a grill, mesquite smoke flavoring, recipes, seasoning fajitas