Courtesy Kenny Gilbert, chef/owner, Gilbert’s Underground Kitchen, Gilbert’s Social, Gilbert’s Southern Kitchen + Bar, and Gilbert’s Hot Chicken, Fish + Shrimp, Jacksonville, FL
Kenny Gilbert is the chef/owner of a restaurant group in the Jacksonville, Florida, area. He recommends this rub on beef, lamb, chicken, fish or game. Four types of pepper are combined with cumin and coriander, which add flavor to help beat the heat.
Published: May 26, 2018
Ingredients
1 cup ground coffee beans
½ cup cinnamon
¼ cup sugar
¼ cup paprika
¼ cup minced shallots, fried until golden brown
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried parsley
¼ teaspoon kosher salt
Directions
Combine all ingredients in mixing bowl. Apply to meat, poultry or seafood just prior to grilling, or up to 24 hours in advance. Makes 2½ cups.
