Cola-Crust Cowboy Rub

Ingredients

• Dry Ingredients:
  • 2 tbsp brown sugar (enhances sweetness from the soda)
  • 1 tbsp smoked paprika (for smoky depth)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder (adjust for heat preference)
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • 1 tsp ground mustard
  • 1/2 tsp cayenne pepper (optional, for extra kick)
  • 1 tsp dried thyme (for earthy notes)
• Wet Component:
  • 1/4 cup cola (e.g., Coca-Cola or Dr. Pepper; adds sweetness and slight acidity)
• Optional for Application:
  • 1 tbsp Worcestershire sauce (to enhance umami and help the rub adhere)

Instructions

1. Mix the Dry Rub:
   • In a medium bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, kosher salt, ground mustard, cayenne pepper (if using), and dried thyme. Mix thoroughly to ensure even distribution.
2. Incorporate the Soda:
   • Slowly add the 1/4 cup of cola to the dry rub mixture, stirring to create a slightly wet, paste-like consistency. The soda helps dissolve the sugar and binds the spices, making it easier to apply to the ribs. If the mixture is too dry, add an additional 1-2 tsp of soda, but avoid making it too wet.
3. Optional Umami Boost:
   • Mix in 1 tbsp of Worcestershire sauce to the rub for extra depth and to help it stick to the meat.
4. Prepare the Ribs:
   • Pat the beef ribs dry with paper towels to remove excess moisture.
   • If the ribs have a thick membrane on the bone side, remove it by sliding a butter knife under the membrane to loosen it, then pull it off with a paper towel for grip.
5. Apply the Rub:
   • Generously coat the ribs with the soda-infused rub, massaging it into all surfaces. Ensure an even layer, focusing on the meaty side.
   • For best results, wrap the rubbed ribs tightly in plastic wrap and refrigerate for 4-12 hours to let the flavors meld and the soda’s acidity tenderize the meat.
6. Cooking Tips:
   • Grill or Smoker: Cook low and slow at 225-250°F (107-121°C) for 5-7 hours, until the internal temperature reaches 195-203°F (90-95°C) for tender ribs. Optionally, spritz with a 50/50 mix of soda and water every hour to keep moist.
   • Oven: Wrap ribs in foil and bake at 275°F (135°C) for 4-5 hours, then unwrap and broil for 3-5 minutes to caramelize the surface.
   • Optional Glaze: In the final 30 minutes of cooking, brush with a mix of 1/4 cup soda and 1/4 cup BBQ sauce for a sticky, sweet finish.

Notes

• Soda Choice: Cola works well for a classic sweet profile, but Dr. Pepper or root beer can add a more complex, spiced flavor. Avoid diet or zero-sugar sodas, as they lack the sugar needed for caramelization.
• Flavor Balance: The soda’s sweetness is balanced by the savory and spicy elements in the rub. Adjust cayenne or chili powder to your heat preference.
• Storage: If you have leftover rub (without soda mixed in), store the dry mix in an airtight container for up to 3 months.

This rub will give your beef ribs a sweet, tangy, and slightly smoky crust with tender, juicy meat. If you want tips for a specific cooking method or a side dish to pair with the ribs, let me know!

NOTE: My version was generous on the cayenne pepper to give it that extra heat.

Simple Ribeye

(So easy, a caveman can do it)

Simple Grilled Boneless Ribeye Steak

(with butter marinade, bacon salt, and black pepper)

Ingredients (for 2 ribeye steaks, ~12–16 oz each, 1–1.5 inches thick)

• 2 boneless ribeye steaks (room temperature)
• 4 tablespoons unsalted butter, melted
• 1 teaspoon bacon salt (or more to taste – it’s strong!)
• 1–2 teaspoons freshly cracked black pepper
• Optional: a pinch of garlic powder or a smashed garlic clove for extra flavor in the butter

Quick Butter Marinade / Baste

1. Melt the butter (microwave or stovetop).
2. Stir in ½ teaspoon of the bacon salt and 1 teaspoon of the black pepper (plus garlic if using).
3. Let it cool slightly so it’s warm, not hot.

Instructions

1. Pat the steaks completely dry with paper towels (important for crust!).
2. Brush both sides generously with about half of the melted butter mixture.
3. Season both sides heavily with bacon salt and a good crack of black pepper. Press it in lightly.
4. Let the steaks sit 15–30 minutes at room temperature (this is your quick “marinade” time).
5. Preheat your grill to high (450–550 °F / 230–290 °C). Clean and oil the grates well.
6. Grill the steaks:

• Sear 4–5 minutes per side for medium-rare (internal temp 130–135 °F / 54–57 °C).
• Every time you flip, brush with a little more of the remaining butter mixture.
• If you get flare-ups from the butter, move the steaks to a slightly cooler part of the grill temporarily.

1. Last 30 seconds: Brush one final time with butter and give an extra sprinkle of bacon salt and pepper for a flavor pop.
2. Rest the steaks on a plate or board for 5–10 minutes (loosely tent with foil). The butter will pool — spoon it back over the sliced steak when serving.

Total time: ~30–40 minutes

That’s it — ridiculously simple, but the bacon salt + butter + pepper combo makes the crust insanely good. Serve with a baked potato or just eat it straight off the board like a caveman. Enjoy! 🔥🥩