Coffee in rub?
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Coffee in rub?
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Thread: Coffee in rub?

  1. #1

    Coffee in rub?

    I am trying my hand a making my own simple rib rub. I currently am using course pepper, kosher salt, garlic powder, onion powder, paprika and chili powder. Thinking about adding some coffee for depth. Has anyone tried this before?

  2. #2
    I've used espresso beans in several rubs. Just one piece of advice...

    Grind the coffee very fine and use your taste buds to adjust the amounts of sugar / brown sugar and salt in the mix needed to counter any bitterness.

  3. #3
    I had a buddy use a coffee based rub on a brisket. It turned out great and I don't like coffee.

    Sent from my iPad using Tapatalk

  4. #4
    I appreciate the feedback. I am smoking two racks tomorrow. I will try one with the coffee and one without. I'll update the thread with pics and details.

  5. #5
    Just some final feedback for anyone who finds this thread. The coffee added depth to the rub and did not impart a coffee flavor. Highly recommended.

  6. #6
    How much did you use in relation to the rub recipe?

    Sent from my iPhone using Tapatalk

  7. #7
    I actually take this one step further when doing a leg of lamb. I make a solution of red wine, brewed coffee, garlic, thyme and oregano and let the lamb sit for about 6 hours. Does a wonderful job of tenderizing, pulls some of the gaminess and imparts wonderful flavor.

  8. #8
    I use coffee in my brisket rub. I agree with the advice previously given to grind it VERY fine. Done right it adds a flavor that is very pleasant and doesn't scream "hey there's coffee in here". I've not had to add additional sugar to deal with bitterness.

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