I’m pretty sure I’ve never seen a Caribbean cowboy before, but tonight I used some of Pirate Jonny’s rub named for them on one of the “back-of-the-truck” steaks. And while I was at it, I figured I might as well use the rest of the rub packet on some taters, trash bag style. String beans were also on the menu (and the grill), but they had bacon and didn’t need any rub.
The rub was different from the jerk seasoning used last night on the chicken. Among other things, it contained coffee, more salt, and no hint of sugar. The ingredient list was a bit more obscure than on the jerk spice mix, and their web site doesn’t clarify it much more other than to mention that there is blend of chili powder and garlic as well.
The finished product (both steak and taters) turned out pretty good. Once again, I wasn’t blown away by the flavor, but certainly wasn’t turned off as it was once again different from most other BBQ rubs I’ve tried. I’d use this again if I had some left, and believe it would go well on pork and chicken (but probably not fish).
So Pirate Jonny’s is two for two, although I’m still more than a bit confused by the whole Caribbean cowboy thing. Last I checked, the rodeo circuit skips Jamaica…