Java Rub Recipes

JAVA RUB

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.

CHIPOTLE JAVA RUBBED TENDERLOIN

Steps:

• Rinse tenderloin with cold water and pat dry with paper towels. Tie with butcher string to hold together and give tenderloin a uniform thickness. Set aside.
• Combine remaining ingredients and rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours.
• Set up grill for direct cooking over medium heat. Oil grill grate when ready to start cooking.
• Remove tenderloin from refrigerator 30 minutes before grilling.
• Grill until desired doneness, about 20 minutes for medium-rare (internal temperature of 145 degrees F on an instant-read thermometer), turning a quarter turn every 10 minutes. Remove from grill and let tenderloin rest 5 to 10 minutes.
• Slice tenderloin in 1/2-inch slices. Serve immediately.

JAVA BLEND DRY RUB

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.

COFFEE & BBQ (SQUEALIN' GOOD WAKE-ME-UP JAVA RUB)

Steps:

• Mix all ingredients well and apply generously to most cuts of pork.
• Pat into meat well before grilling or smoking. Use it on baby backs or pork spareribs. This rub also works for pork loin and pork chops on the grill.
• Remember the recipe above is a guideline. Don't be afraid to experiment with other ingredients like rosemary, ginger, cinnamon, or nutmeg. Get Creative and don't forget to Share and Enjoy!