Overview
Got this originally from Sitka Salmon Shares. Made some adjustments to my preferred flavor profiles.
Notes
This rub has salt in it. If you are used to dry brining beef ahead of time, bear that in mind. I would recommend not dry brining if using this rub. This goes very well on beefy and fishy meats, especially beef with high fat content (beef ribs, ribeye steak, etc) and oily fish (salmon, swordfish, etc). Don’t use on pork, poultry, or white fish.
The term “spiced” is used in the English Middle Ages sense of using exotic spices from North Africa and the Middle East. Coriander, paprika, tellicherry pepper (ie black pepper), and so forth were the spices used in England at the time. They were quite expensive and reserved for special occasions as a general rule.
Takes (how long)
Food prep – 5 minutes to assemble and mix together. Let combine for an hour, or so, before first use.
Special tools
Coffee grinder, spice grinder, or mortar and pestle will be helpful.
Ingredients
- 1 tbsp fine ground coffee – use something strong and robust, like French roast
- 1 tbsp sweet paprika
- 1 tbsp ground coriander
- 1 tbsp garlic powder
- 1 tbsp kosher salt
Method
- put all ingredients in a small bowl, combine well, cover
- Use about 2 tsp per 1.5 lbs of meat
