Category Archives: spice rub

Thursday’s Meals

I’m so sad to report that I accidentally deleted most of the pictures I took today. Sad face. To make up for it I’m presenting two new recipes. Gasp! I know it’s been awhile but I’ve finally eaten something that I think is worth sharing. Head on down to dinner if that’s what you came here for, otherwise:

Breakfast- was left over chorizo and eggs with collard and mustard greens.

Lunchish- was some pulled pork that T had pulled from the freezer, and some sliced cucumbers. I said ish because it was slightly larger than a snack but not quite a meal.

Dinner- was pretty good. I made a huge shoulder roast also called a Boston butt. Sam’s club is currently selling two this size for $20. Guys that’s $10 for a huge chunk of meat! That will last these two carnivores several meals.  I served the pork over cabbage and onions. Below are both recipes. I apologize for the lack of pictures again.

Mustard Caraway Spice Rub

5 cloves of garlic

1 tbsp of fresh thyme

2 tsp caraway seeds

2 tsp ground mustard

1 tsp of coriander

1 tsp onion powder

1/2 tsp ground oregano (I didn’t have fresh, if I did I’d go with a TBSP)

1/4 tsp cinnamon

1/4 tsp cloves

1tbsp of salt

1 tbsp of olive oil

Blend all the ingredients in a food processor. Rub over the entire roast. Place roast in a deep pot or crock pot. Cook on low until tender. Mine cooked 8 hours. This is a meal for a busy day. The seasoning is quick and the cooking is long, perfect for a long working day work. If you use a crock pot or a stock pot with a tight lid you will not have to add any water. But if your crock pot cooks hot or your stock pot doesn’t have a good seal to keep moisture in you’ll want to add a little bit of water to the bottom to prevent burning. The juices will eventually start cooking out so only add a very little. About ¼ cup should be enough.

I made gravy from the drippings with the addition of a bit of xantham gum. It’s considered paleo by most accounts but if you are concerned just omit it.

Cabbage and Onions

1 small head of cabbage sliced thin

1 onion sliced thin

3 cloves of garlic minced

2 tbsp coconut oil

1.5 tbsp apple cider vinegar

1/4 cup of water

In a frying pan sauté the onions on medium high heat in coconut oil (or any fat you like). When onions start to get clear add the garlic.  Cook for another 3-4 minutes. Add vinegar and cook onions until vinegar evaporates. Add the cabbage and water and turn the heat to medium low. Toss the cabbage a few times to evenly mix onions and garlic. Toss every few minutes and add water if the pan gets too dry. You don’t want to burn your cabbage just cook it until tender. This should take about 20 minutes.

Paleo Tip 4- Go big or go home. I bought about $100 worth of meat today. It took up most of my counter. All of it on sale and in bulk from Sam’s club. It took me 20 minutes to repackage it into meal size portions in freezer bags which involved cutting a huge pork loin into thirds ($20 for the whole thing), Trimming two large shoulder roasts like the one up there so they would fit into bags. Doling out bacon and sausages into smaller bags. We have a deep freeze which is amazing. But, with a little maneuvering you’d be surprised what you can fit in a standard freezer. Buying in bulk will save you money and stock your fridge and freezer until Armageddon. We are going to purchase part of a calf this summer which is another way to save money and get local meat. Find four friends and split the bill.

Past Meals of the Week-




Pepper Spray Pork

This is a tongue in cheek recipe. I’m not sure how much news ya’ll follow, but there seems to be a rash of pepper spray incidents lately. OUCD, Black Friday, and even local high school football games. I wanted to make a new spice mixture because I’ve grown bored with the usual Spike, Tony’s, and Slap yo Momma. This recipe has 6 different kinds of pepper, hence the name and jab at recent news. It’s spicy but full of flavor. The cinnamon is mild but adds great depth. This spice rub would work on chicken just at well. Read below for a tasty dose of crowd control.

Pepper Spray Spice Rub

1 tbsp salt

1 tbsp of red pepper flakes

2 tsp smoked paprika

2 tsp onion powder

2 tsp garlic powder

2 tsp coriander

1 tsp nutmeg

1 tsp mace (It’s the outer casing of nutmeg and a spicier version, yes it is also the same mace used in pepper spray which is “essentially a food product“)

1tsp cayanne

1tsp ground ginger

1 tsp ground mustard

1 tsp black pepper

1 tsp cumin

1/2 tsp white pepper

1/2 tsp cinnamon

Mix together and rub on to meat. I had enough spice mix for 4lb pork loin and still had plenty left over for another time. I did not think ahead and my pork loin was still mostly frozen.

It cooked at 250 for about 5 hours covered. Then about 1hr after it was shredded in the juices that had cooked out. I would recommend using a fully defrosted pork, but I’m just not that prepared.

This was super full of flavor and spice. I really enjoyed it and had a ton of leftovers for the week. Let’s hope this is as close to the real pepper spray we will ever get. The tasty side.

Coffee Ribs

So it seems that coffee dry rubs have been making the rounds on the food sites I follow. I decided it was time I give this a try for myself. we ran out of wood chips so I couldn’t smoke these ribs. Turns out they were very tasty without the smoker. The coffee flavor became more of a smokey flavor for the ribs. Next time I’ll probably up the heat on these, as they were tasty but mild.

Coffee Rib Rub (say that 5 times fast)

1/4 cup of coffee

1tbsp oregano

1 tbsp kosher salt (this salt is larger flakes so it is less salty, if you use regular salt cut the measurement in half)

2 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tsp onion powder

1/2 tsp mace (or nutmeg)

Grind in a coffee grinder or food processor until there are no longer large chunks of coffee. Rub on the ribs.

Place ribs in an over safe dish, and cover with tinfoil. Cook at 200 for 5-7 hours. We went to visit friends at the 4 hour mark and they were almost done. I’m sure you could have eaten them then. I like mine so tender the meat falls off the bone.

I served this with some red cabbage coleslaw and roasted broccoli. We made bacon that morning in the oven. I didn’t pour off the bacon fat from the cookie tray so I cooked the broccoli in that. It was very tasty. For the slaw I used about 1/4 cup of apple cider vinegar, 1/4 cup of olive oil, and some salt and pepper. I chopped up about half a head of cabbage, one whole cucumber, and 1/4 cup of thinly sliced onion. Make this ahead of time and toss it a few times to really get the oil and vinegar to soak in.

Garlic Pepper Spice Rub

I was talking about dinner with one of my students on Wednesday. She said she wanted chicken noodle soup. I said I was having leftover carrot soup with chicken legs. Then her face lit up and she asked if I was going to put it on my blog. It makes me smile every time I hear that someone reads my blog. But someone as sweet as miss Kaleigh? awesome. So Kaleigh, HI! This one is for you.

I made this rub up by just throwing things together until it smelled good. I have a good nose for that. It has taken years and lots of failures to get here. Thankfully this time I wrote down my success.

Garlic Pepper Spice Rub

1 tbsp garlic powder

1tsp black pepper

1 tsp oregano

1 tsp onion powder

1tsp chopped onions (dried)

1/2 tsp ginger

1/4 tsp cumin

1/4 tsp caynne

1/4 tsp cardamon

1/4 tsp chili powder

1/8 tsp mace (nutmeg is the same thing but less spicy)

I rubbed this on some chicken legs and then grilled them. We ate this with leftover carrot soup and some grilled zucchini.

Collard Greens and a Spice Rub

Believe it or not I had never eaten greens until I moved down south. Shocking, I know! I avoided greens for the longest time expecting them to taste terrible. Why did I wait so long? Collard greens are delicious and full of great for you nutrition. It is very closely related to cabbage but it doesn’t form a head like cabbage. They are high in many vital minerals, they help lower cholesterol, and have been shown to reduce the risk of cancer. Look here for more on collard greens. They are also very cheap, usually under a dollar for a head.

The dark green leaves take a little more time to prepare than just eating a salad but the taste and health benefits are definitely worth it. I doubt that any true southerner would say these are the traditional way to prepare them. But, I feel everything tastes better with bacon and butter. Try this recipe out and I guarantee you will be a greens convert too.

For our meat portion of the meal T found a spice rub in Men’s Journal that was very tasty. We made a few alterations to the original cutting a significant portion of the salt and sugar. It is spicy and sweet without being overpowering. Below are the measurements we used.

Collard Greens

2 bunches of greens washed and cut

1 yellow onion sliced

3 cloves of garlic diced

3 slices of bacon diced

1/2 stick of butter

1/3 cup of chicken stock

pepper (do not add salt because the above ingredients add quite a bit on their own)

Dry Rub

1tbsp ground cumin

1tbsp ancho chili powder (regular chili powder works too)

1tbsp salt

1tbsp brown sugar

2 tbsp black pepper

1.5 tsp cayenne

Wash the greens well. No one likes a gritty side dish. Trim the main stem from the center of the leaf and discard. Cut the leaf into ~1 inch squares.

Melt butter in a large deep pan over med low heat. Add bacon, onions, and pepper to the butter.

Cook bacon and onions on medium low until the onions begin to get soft and clear. Add the garlic and continue to cook until you have a browned the onion and rendered a lot of delicious fat. Remember fat is your friend. Fat is what our brains run on. Don’t fear the fat!

Add the greens and stock to the pan. Toss a few times to coat and cover.

The greens take about 30 minutes from this point. You will want to occasionally stir them. They will be lovely and wilted when done. If there is still a lot of liquid uncover and stir for the last 5 minutes.

I seasoned some chicken legs and pork chops with the rub and grilled them until done.

We ate the meat and greens with some roasted broccoli. This is my favorite way to make broccoli and it is so simple. Just cut up into large chunks, drizzle with olive oil, sprinkle salt and pepper, then roast at 350 until lightly browned.

This meal is perfectly paleo and so yummy. Try it for your next BBQ.