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Author Topic: Coffee rubbed ribeyes  (Read 795 times)

wessonjb

  • WKC Ranger
  • Posts: 524
Re: Coffee rubbed ribeyes
« Reply #15 on: August 12, 2017, 07:01:14 AM »
Thanks for the compliments guys !


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wessonjb

  • WKC Ranger
  • Posts: 524
Re: Coffee rubbed ribeyes
« Reply #16 on: August 12, 2017, 07:02:14 AM »

@wessonjb

Looks great! Nicely done! Are you telling me I need to get a SNS for my 26?"


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you should in a heart beat. I was always skeptical on buying gadgets , but the SnS is awesome and never comes out of my grill. Whatever cook you do the SnS will make it easier


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wessonjb

  • WKC Ranger
  • Posts: 524
Re: Coffee rubbed ribeyes
« Reply #17 on: August 12, 2017, 07:03:04 AM »







This is the recipe I have used numerous times from Bobby Flay

YIELD1 cup
INGREDIENTS

1/4 cup ancho chile powder
1/4 cup finely ground espresso-roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons chile de árbol powder or cayenne (optional)
PREPARATION

Combine all the ingredients in a bowl or a jar with a tight-fitting lid and mix well. Store in a cool place. Omit the chile de árbol if you want a milder rub. To use: Proceed with the master recipe, replacing the kosher salt with a coating of 1 tablespoon of spice rub on each steak, plus salt to taste. During searing, there will be a bit of smoke, but the steaks are not burning; it is just smoke from the spices in the rub. Works on all steaks but is best on strip steaks or rib-eyes
thanks for the recipe. Have to try this one out too. Bobby Flay is the man.


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