Quote:
Originally Posted by facialfreak
2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoon coarse ground coffee
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes
Use this as a dry rub at least 24 hours before cooking .... 30 minutes every 2 pounds at 350'F -- or until internal temp of 140'F is reached.
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Good recipe for the rub, but I put it at 450 until the internal temp is about 75, then lower it to 350 until the internal temp is 112. Then I take it out and let it rest for about 15 minutes. (During which time the internal temp rises to about 120-125 and the juices are re-absorbed.)
Also, I let it sit out until it comes almost to room temp prior to cooking.
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