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I just saw this rub today...I tend to grind my own beans for the coffee rub, and only use on steaks. Capital grille uses kona beans in their Kona crust for steak, it's awesome, but can't replicate to well.

I have a fairly big kitchen, but also run into this. Generally, I try to keep everything in one area, have pre-made rubs ready to go and clean as I cook. Works alright, and I generally clean up before my pics.

Both sides without the membrane, I like more rub!

Yes, do tell!

Hello all, I will be doing roughly 12 racks of ribs on Saturday. I've got the temp, timing and fuel us usage in my head, but my biggest dilemma is where do u store the ribs when you prep them? I could empty the fridge while the rub sets in, but then I'd have one upset wife. My thoughts were rub...

Nice! This might be the thread that convinces me to get this! Great looking chicken!

Pork Tenderloin and potatoes Meatloaf

Watch out for drool! Look Great!

Nice! Do you mind telling where you found that rack???

Smoked meatloaf and taters for this guy!

Looks fantastic, love mediterranean style cooking.

Thanks for the link!

Just bought 10 packs....wife thinks Im crazy. :p

Looks tasty, do the potatoes get a smoke taste to them? Never did those on the WSM.

I've never seen that spice before...I am however, really interested in finding out the flavor profile and taste. Keep us updated.

Nice smoke ring, nice cook!

Looks amazing!

Nice pizza!. I tried one not to long ago and it was an epic fail....so I called Pizza Hut.

Same here, fridge is a smoke flavor marinader (sp?) :o

Ha! Its actually from a wing recipe I got from a friend when I lived in Detroit, for "detroit sweet and spicy wings". I think for ribs I will add just a touch more heat. Once I tweak it a bit, I'll be posting the recipe on the sauce.