Found this recipe online for a brisket (probably work good on pork as well) but have never used coffee as an ingredient in a rub. Has anyone done it and if so, was it an overpowering coffee taste or more subtle? I love coffee and thought it sounded good.
2 Tbs. paprika
2 Tbs. garlic powder
2 Tbs. onion powder
2 Tbs. black pepper
2 Tbs. brown sugar
2 Tbs. ground coffee (not used coffee grounds)
2 Tbs. kosher salt
1 Tbs. mustard powder
1 Tbs. white pepper
1 Tbs. chili powder
1 Tsp. cayenne pepper powder
Wow, that recipe is all over the place.
What do you suppose the coffee contributes to the taste? Using ground coffee escapes my comprehension.
I thought the same as you when I saw all of those ingredients. Maybe the coffee acts as a blending agent when it heats up? I have never tried coffee before as a rub ingredient and wondered what it did (and does) for a recipe. I'm truly clueless (which is often the case, unfortunately :)).
I wonder if the recipe called for instant coffee.
I have seen BBQ sauce recipes that called for brewed strong black coffee.
I'm not much on seeing or tasting coffee grounds from the bottom of my coffee cup and just can't get passed that thought in a rub.
Maybe they get lost in the meat like some of the other spices.
Just my 2 cents.
MoSmoke
I have never tried it and I'm not sure why. I've thought about before just never did it.
Here is another rub that can be found here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32295,00.html
It's off the Food TV Show called Boy Meets Grill (Bobby Flay)
Here is the rub portion of the recipe (Coffee Rubbed Rib-Eye)
Coffee Rub:
1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
Mike
I like that rub better, Mike. I wonder how well that would work on a brisket? Probably pretty good I would imagine. I like the way those spices seem to work together.
I have had a few dishes made by chefs that had coffee grounds in them. The knock off recipe for Outback Stakehouse bread uses instant coffee grounds. I never asked the chefs what type they used for thier dishes. Not being one for coffee, never saw a need.
FYI, the brown in the Outback bread is not from wheat but lots of food coloring.
I have never smoked with a coffee rub but I love them on steaks for the grill! I use my favorite regular coffee and you can't beat the flavor. I like Steve Raichlen's Java Rub recipe.
Java Rub
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark-brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat and light up to 6 months. Total time is about 10 minutes. Yield is 1/2 cup.