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Mickey's Coffee Rub..what am I missing?

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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited July 2014
    Just guessing here but as I recall DP Raging River has quite a bit of salt in it, typical for a rub made with fish in mind. MSS is a heavy on the salt/pepper rub as well. 

    Could be coffee rub is not in your taste pool, but I'd bet if you added some salt (50% more) and cayenne you might enjoy it bit more. Mickey's rub does not overpower the coffee with salt or heat. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Mickey
    Mickey Posts: 19,768
    Hay, my # 1 rub is Bad Byron's Butt Rub. But my wife and granddaughters much prefer the coffee rub.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • SmokyBear
    SmokyBear Posts: 389
    edited July 2014
    Figured out at least one "whoops" after I thought about it some more..

    The recipe I found on the forum didn't say COARSE / KOSHER salt.  So, stupid me - I used REGULAR salt.  Doh!

    I intuitively know better on rubs so have no idea what I was thinking (or not thinking in this case).

    That probably made a fairly big difference.  That and the fact I didn't hand grind the pepper coarsely but just used regular ground black pepper from Costco.

    Net net - the rub probably didn't have big enough chunks of salt and pepper and everything just kinda blended together.  Maybe that's it..cuz it truly had next to no taste at all on steak.
    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    You may also try leaving out the salt completely.  When it comes time to use it, salt the meat with plain salt and then use the unsalted rub.  You can then add as much or as little of the rub as you want for flavor without fear of over or under salting.  I have started to do this with all the rubs I mix up.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • DMW
    DMW Posts: 13,836
    jtcBoynton said:
    You may also try leaving out the salt completely.  When it comes time to use it, salt the meat with plain salt and then use the unsalted rub.  You can then add as much or as little of the rub as you want for flavor without fear of over or under salting.  I have started to do this with all the rubs I mix up.
    +1 Just be sure to label which of your rubs are salt-free. ;)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • fence0407
    fence0407 Posts: 2,244
    I made chicken thighs last night with Mickey's and they turned out great. A little bit of the rub on chicken goes a long way. I'd try it out on some other cuts and see what you think. As I've seen Mickey say before, he adapted the recipe from a few different people. Maybe you can adjust his recipe to find something you like better. 
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    Here we like it on butts!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Smokeybear, the original recipe called for a full measure of salt, not half. Your use of table salt instead of kosher would have made it closer to the original, increasing the saltiness and making it less bland, not more.

    I don't think the pre-ground pepper mattered either. That's all I ever use when mixing up a batch of seasoning.

    It's hard to tell for sure, but from your pic, it appears that the reason you didn't really notice much flavor is because you didn't use much rub. I barely see any on those steaks. I just spatched a chicken using coffee rub the other day. Could barely see the skin through the rub! Turned out great - as always.

    Then again, the comment about searing (burning?) the seasoning when grilling a steak may be spot on.

    Or, maybe you just don't like coffee rub.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • saluki2007
    saluki2007 Posts: 6,354
    I have only used the rub on chicken and steaks.  I really like it on all different kinds of chicken, but didn't really care for it on my steak.  
    Large and Small BGE
    Central, IL

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  • StillSmoken
    StillSmoken Posts: 327
    I agree with Carolina Q. I cover the entire chicken, steak, etc. I don't think you can put to much on. I enjoy the rub.
    Kennesaw Ga. XL Egg. Cheers, Kevin
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I made a cup of coffee with it one morning! Not too bad at all.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • SmokyBear
    SmokyBear Posts: 389
    edited July 2014
    Hmm..I really covered the steaks pretty heavily with the rub.  Not bashful when it comes to lathering on the rub..(hey, that came out kinda wrong..) :)

    Not sure why the steaks looked like they did when I pulled them but they were covered heavy with rub on both sides prior to putting them on the Mini BGE..


    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
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  • GATraveller
    GATraveller Posts: 8,207
    I used it on a butt that I cooked for the neighbors yesterday and they all loved it......said the family fought over the bark!!!  I DID rub with additional brown sugar and garlic powder after covering with Coffee Rub.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • pescadorzih
    pescadorzih Posts: 926
    I've used it on chicken, sirloin steaks and brisket and have had no complaints. Ribeyes, that's a different story, S&P only.
    SE PA
    XL, Lg, Mini max and OKJ offset
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