Kitchgator
Well-known member
Was going to do coffee crusted steaks inspired by Capitol Grille Kona crusted copycat recipe, but saw a 2 pack of beef ribs in the meat cooler that peaked my interest. I decided to do one in traditional S&P and one in a coffee rub. Had limited time, so I went hot and fast at avg temp of 375 deg. Had a head of cauliflower in the fridge that got topped with quick mix of olive oil, paprika, salt, granulated garlic. Ribs probed tender at 4 hrs and the cauliflower was on for around 2 hrs.
I really have turned to S&P for beef, but that coffee rub was really good. The bark was incredible. The cauliflower turned out well also. It reminded me of Nashville hot chicken. Could have gone longer on the smoker. Wife cut it up before I could get a done picture.
I really have turned to S&P for beef, but that coffee rub was really good. The bark was incredible. The cauliflower turned out well also. It reminded me of Nashville hot chicken. Could have gone longer on the smoker. Wife cut it up before I could get a done picture.
