The tale of the Java Booty Rub dates back to the year 2010, when Chef Mat was busy working to create a signature hot sauce, and was confronted with the new regulations of the TSA that denied liquids over 3 oz. Still wanting to make sure that visitors were able to take home a memorable (and tasty) reminder of their stay on St. John, Java Booty Dry Rub was born.
Drawing inspiration from this Thai background and wanting to create a flavor profile that excited all parts of the tongue, Mat spent hours measuring and adjusting and a week of tasting to make it perfect. The end result is a smokey, earthy, sweet and spicy rub that works on any protein or vegetable and will please a wide audience of diners.
After gaining popularity during private diners, weddings, and other functions, there was a demand for Java Booty with locals and tourists alike. With that, the rub was packaged and offered at Starfish Market in the Marketplace, and most famously at St. John Spice in Wharfside Village, where about 100 pounds are sold annually. There are even diehard fans in the state that receive Java Booty by the pound in the mail.
Wondering what the secret is? We can’t give it all away, but the stars of the mix include coffee, smoked salt, coco powder, brown sugar, chili, paprika, cinnamon, and SECRETS! The current proprietary blend does contain semolina flour as an anti-caking agent, however a gluten-free mix is in the works!
To get your own taste of this treasure, book with us today and request it on your protein! Stuck stateside for awhile? Send a message directly to email@example.com and inquire about having some sent to your doorstep–just in time for summer grilling!