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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Thanks Mickey

Austin  EggheadAustin Egghead Posts: 3,126
edited October 2012 in EggHead Forum
Your coffee rub is the best. Thanks for the recipe. 
Did a spatch'd chicken (about 2 lbs) on the small tonight and used your rub. Didn't think to take pictures. 
I pulled the skin away form the meat and sprinkled the rub under and over the skin....the skin came out crispy and really favorable....we were fighting for the last piece. 
I used both the small woo and the mini woo to get the chicken higher in the dome. I think that was the key to the crispy skin. 
This cook is a keeper.
Eggin in SW "Keep it Weird" TX


  • MickeyMickey Posts: 14,223
    Glad you liked it Joan. Thanksgiving is not far off. Linda will not eat a steak w/o it.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • travisstricktravisstrick Posts: 4,408
    I still have  not tried his yet. I need to though. 
    Be careful, man! I've got a beverage here.
  • Need that coffee rub recipe.  Coffee rubs is often used and are loved over here.

    Welcome to the Swamp.....GO GATORS!!!!
  • Here you go Dave:

    Mickey's Coffee Rub
    1/4 cup salt 
    1/2 cup brown sugar 
    1/2 cup ancho-chili powder 
    1/2 cup expresso ground (very fine) Coffee. (Has red,yellow&green label)
    1/4 cup garlic powder 
    1/4 cup ground black pepper 
    1 Mix all and keep in an air tight container. 

    Eggin in SW "Keep it Weird" TX
  • billyraybillyray Posts: 1,116

    Here's another one.

    Here's my recipe;


    1 Tbs. finely ground espresso coffee beans
    1 Tbs. pure ancho chile powder
    1 tsp. natural cocoa powder
    1 tsp. granulated garlic
    1/2 tsp. ground cumin
    1/2 tsp. brown sugar
    1/2 tsp. ground fennel seed
    1/8 tsp. ground allspice
    4 tsp. kosher salt
    2 tsp. freshly ground black pepper
    4 boneless rib eye steaks 1 1/2" thick
    rub 1 1/2 Tbs. of mixture all over each steak. Grill to desired doneness


    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Richard FlRichard Fl Posts: 7,645
    Staying on subject:
    Rub, "Kona Koast Rainbow Rub", #3, W/Worcestershire Sauce, Richard Fl
    My friend, Al Katz-- AKA Hungry Man from the BGE Forum, recently returned from some "R" & "R" in Hawaii summer '09 and brought back some Hawaiian Sea Salt and Kona Coffee beans. Asked me to make a coffee based rub. Did not have enough Kona coffee, (too D@%* expensive), so added a few others to make a decent size batch. Started with the great recipe Molly Shark has been sharing for several years and one found on the internet, made a few modifications.Thanks Al and Molly
    24 Ozs    Kona Koffee & Brazalian Arabica Beans, Ground fine  
    8 Ozs.    Hawaiian Sea Salt, White, add salt after the other ingredients so as not to over salt the rub  
    20 Ozs.    Turbindo Sugar  
    4 Ozs.    Indian River Rainbow Pepper or regular restaurant grind black pepper  
    8 Ozs    Black Pepper, Restaurant Grind  
    36 Ozs.    Legg's or Char-Broil Pulled Pork Rub, or Pork rub of Choice  
    4 Ozs    Chipotle, Fine Ground  
    6 Ozs    Red Pepper, Fine Grind  
    8 Ozs    Worcestershire Sauce, Powder  
    2 Ozs    Hickory Smoke, Powder  
    1 Measure each item by weight. If not fine ground, run thru a coffee grinder. Each item by itself. Screen thru a vegetable wire strainer to get larger pieces out- re-grind them. Mix all together.
    Yield: 7 1/2 Lbs

  • Village IdiotVillage Idiot Posts: 6,947
    edited October 2012
    Mine is pretty much like Mickey's, but I don't use Ancho powder, I use regular coffee, finely ground.  Also, for fajitas, I put some Liquid Smoke in.(laugh if you will, but the fast cook of the flap steak doesn't allow enough time to get a smokey taste from wood chunks, and I like that taste in my fajitas).

    I don't measure any of the ingredients out, so each time I make it, it's probably a little different.

    Sometimes, simplicity is best.

    Dripping Springs, Texas.
    Gateway to the Hill Country

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