Java Blend Dry Rub Recipes

JAVA RUB

Java Rub image

A wonderful rub for beef. Especially for quality steaks. I have given this as Christmas gifts. Either in 1/4 or 1/3 cup jars each.

Provided by YaYa1689

Categories Low Protein

Time 20m

Yield 1 cup

Number Of Ingredients 10

Ingredients

6 tablespoons fine ground espresso coffee
2 tablespoons kosher salt
2 tablespoons light brown sugar
2 tablespoons spanish sweet paprika (or smoky)
2 teaspoons fresh coarse ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon unsweetened cocoa powder (quality cocoa)

Steps:

Combine all ingredients.
Store in an airtight jar away from heat and light.
Will keep up to 6 months.
Use 2-3 teaspoons per pound of meat.
For extra flavor, toast whole peppercorns, cumin & coriander seeds then grind them yourself.

JAVA BLEND DRY RUB

Java Blend Dry Rub image

For this summer on the grill - From the Miami Herald - "If you thought coffee was just for drinking, think again. Both ground coffee and cocoa powder lend a savory depth to most types of meat. Java rubs can vary widely in their ethnic influences. Consider adding cardamom (Middle Eastern), cinnamon (Asian) or chili powder (Southwestern). Chocolate with chiles is a classic Mexican pairing. This rub is great on chicken breasts, beef brisket, pork tenderloin, pork chops or ribs... Source: Adapted from Jim Tarantino, author of Marinades, Rubs, Brines, Cures & Glazes, by the Associated Press."

Provided by Busters friend

Categories < 15 Mins

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup brown sugar, packed (dark or light )
1/4 cup dried ancho chile powder
1/3 cup espresso, finely ground (not instant)
2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon cinnamon
1 tablespoon sea salt, coarse
1 tablespoon black peppercorns

Steps:

Combine all ingredients in a spice mill or blender.
Grind to a coarse powder.
Store in a clean, airtight container. Store in the freezer for 3 to 4 months.

Nutrition Facts : Calories 395.5, Fat 3.6, SaturatedFat 0.7, Sodium 4894.6, Carbohydrate 94.8, Fiber 8.6, Sugar 76.4, Protein 4.9

DOLLY PARTON'S COCOA RUB

Dolly Parton's Cocoa Rub image

This rub is included as part of the Southwestern Grilled Chicken recipe in her cookbook, "Dolly's Dixie Fixin's."

Provided by Julesong

Categories Low Cholesterol

Time 5m

Yield 1 batch

Number Of Ingredients 6

Ingredients

1/4 cup salt
3 tablespoons garlic powder
3 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
2 teaspoons unsweetened cocoa

Steps:

Mix together and use prior to grilling chicken and steaks.
Store the spice mixture in an airtight container; can be stored for up to 1 month.
Also is good stirred into chili and thick soups!

COCOA CHILI RUB

Cocoa Chili Rub image

Wake up pork with this adventurous blend of cocoa and chili! Just the right amount of heat, the right amount of sweet, and a rich infusion of chocolate. Go on, you know you want to see what the fuss is all about.

Provided by Stoblogger

Categories Low Cholesterol

Time 5m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons brown sugar
1 -2 tablespoon unsweetened cocoa powder
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cinnamon, Saigon
1/2 teaspoon salt
1 pinch cayenne pepper (optional)

Steps:

Place all ingredients in a covered jar or ziploc bag and shake to evenly blend.
Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it!
This recipe makes enough for two small whole pork tenderloins or 6-8 chops.
Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.

JAVA-SPICE RUB FOR PORK

Java-Spice Rub for Pork image

Ground coffee is the secret ingredient in this special rub, which could also be used on beef steaks. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 10m

Yield 4 servings per batch.

Number Of Ingredients 11

Ingredients

1 tablespoon finely ground coffee
1 teaspoon kosher salt
1 teaspoon brown sugar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon garlic powder
ADDITIONAL INGREDIENTS (for each batch):
1 pork tenderloin (1 pound)
1 tablespoon canola oil

Steps:

In a small bowl, combine the first eight ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 2 months. Yield: 3 batches (3 tablespoons total)., To prepare pork tenderloin: Brush pork with oil; rub with 1 tablespoon seasoning mix. Cover and refrigerate at least 2 hours or overnight., Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 166 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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