“Black” Beef rubs? Coffee, molasses?

[jjdbike]

Hello folks,
In planning for my next smoke which will be beef ribs & St.Louis style pork ribs, I’m reconsidering the rubs.
Many have sung the praises of black style rubs which include things like coffee and molasses to create a heavy dark bark. Names like Black Ops & Bearded Butchers Black.
For those who have used & or tasted these black, or coffees rubs, what did you think? How was the bark flavor? Was it significantly different from more traditional rubs? Could you taste the coffee? Was there a bitter element?
Im curious to try it for the sake of the bark, but don’t know if I want my ribs to taste like coffee or molasses.
Thanks in advance!
JD

[ofelles]

I have used the Black ops rub and enjoy both the looks and flavor on brisket. Not bitter or coffee tasting to me. Oakridge is no longer in business though.

[Purc]

+1 on Black Ops and Trader Joes had a coffee rub that was good and was not bitter or coffee tasting.

[Bkhuna]

Shame about Oakridge. I went there back when they announced they were closing and bought 3 pounds of the Carne Costra Steakhouse Rub. I really like it. Vacuum packed and sitting in the deep freeze. Should last me a while.

[Murdy]

If you are doing beef ribs for the first time, I'd recommend a minimalistic approach--either just SPOG or maybe BBBR from the free side. Also, check out Meathead's Texas BBQ Mop recipe.

[jjdbike]

My man Murdy! Thanks again bud. Your beard rocks! I have made that mop & it is very good. I served it w/ smoked brisket last weekend.
This is not my first beef rib smoke. I've done different versions on different cookers over the years. The big beef flavor stand out on it's own. I find SPG is a good complement, heavy one the P.
Thanks!

[tstalafuse]

I have tried and like (wife loves) Hardcore Carnivore Black, which uses activated charcoal to give it the black color, on various cuts of beef (brisket, tri-tip, steaks, and burgers). I think she loves it because it is very heavy on salt and garlic, and she is a salt/garlicoholic. Gives a very nice bark, color, and taste. Safeway also sells as a private label an espresso rub we have used on pork ribs that is good, but I prefer Meathead's Memphis Dust or his commercial Pork rub.

[jjdbike]

Thanks!
My wife is the exact opposite. She can tolerate only a little garlic and is very sensitive to salt. That being said, I'm guessing the Carnivore Black is not the one for us.
Best regards!
JD

[jfmorris]

jjdbike I've got the Hardcore Carnivore Black in my pantry, and ended up giving most of it away to my son in law for the same reason - I love it, but my wife hated it when I put it on her steaks. It is one salty and garlicky rub. She is not a huge garlic person, so you are best staying away from that particular one sounds like. It's a shame really, as I liked it because it can give a steak straight out of the SV bath a seared and black look!

[WillTravelForFood]

We like Hardcore Carnivor Black on pichana. Delightful extra umph of flavor

[jjdbike]

Thanks everyone.
I was really curious what the buzz on these black rubs was all about.
Is it mostly about the color of the bark? Is it the flavor?
My KBQ is a bark makin' machine. I'm thinking it must be the volume of are circulation brought about by the two fans.
JD

[jfmorris]

I think it's mostly the color. I don't think they really give you more bark - it just starts off looking darker and barkier from the get-go.

[Bkhuna]

For me it's about the flavor more than the color. I've been backing off the amount of rub I use on most meat. Part of the reason is the wife and the other is my digestive system.

[Steve R.]

Buy a bag of activated charcoal powder and add it to whatever flavor rub you desire. I have tried this before and it definitely creates a darker bark with no change in flavor. It's just not worth the effort, imho.

[mgaretz]

If you want a nice dark color without anything like coffee or charcoal, use some caramel coloring. Dilute with some water and brush it on. Dilute as you like but about a teaspoon of coloring to 8 ozs or so of water ought to do it. This will give you color and it's the same compounds created by normal browning. You can get it at a restaurant supply or places like Smart and Final if you live near one. Amazon as well: https://amzn.to/3IqOZ67

[Oak Smoke]

Coffee as a part of a rub doesn’t concern me, but activated charcoal just doesn’t sound good. I’m a proponent of hot fast brisket cooking and love the bark I get there. I’ve looked into making activated charcoal before. It is charcoal ground to powder and calcium chloride mixed in a damp slurry then dried. It can help some stomach conditions, I just don’t want to rub it on a brisket.

[Huskee]

I think the best 'coffee' or black-tasting rub I've ever tried was Henrik's Signature Steak rub. The next closest was Oak Ridge Black Ops, but to be honest I wasn't as wowed as I thought I'd be with it, it was rather common tasting to me, very average steak rub-ish (don't mean to anger any Black Ops fans). Good, but to me not wowing. Henrik's to me is special.

[JCBBQ]

Yeah I have only tried Hardcore Carnivore Black. Kinda gimmicky. I’m not interested in the color on a steak and w bbq…doesn’t the black on a brisket come from the smoke? I’ve never got beef ribs that color but i think that’s bc it doesn’t take as long to cook.

[Huskee]

jjdbike Henrik's Signature is not hot at all, FWIW.

[jfmorris]

jjdbike I think you are confusing chipotle with cayenne. Chipotle is not all that hot, especially when mixed with all the other stuff.

I’m with Huskee on the Hank’s Signature Steak rub. All his rubs really - my favorite was the KC Royale. I still have some of both, and will mix my own to go in the bottles once it’s gone.

[jjdbike]

Thanks again everyone.
I think I'll stick w/ my goto beef rubs, e.g. Killer Hog's AP, Meat Church Holy Cow, etc.. My KBQ creates great bark. Adding cherry to the post oak, additional course black pepper, paprika and a little dark brown sugar ensures nice color. I'll keep the cooking temp no hotter than 275 so I'm not worried about that little bit of brown sugar burning.
I'll post a report.
Best regards!
JD

[bbqLuv]

I have and use Traeger's Coffee rub for beef. It is really, really good. Don't know if this helps, but I am just saying.

[barelfly]

black ops is my favorite rub for brisket. Bummed I gotta find a new rub for it. Never tried on pork though… I’ve tried a few coffee rubs and have even added instant coffee to some of the rubs I enjoy. Carne Crosta (another Oak Ridge BBQ rub) was one that I liked. I have another one, but don’t recall the name.

and you mentioned chipotle above, most of the chipotle spices I have had just add an element of smokiness rather than heat. Perhaps that is just the few brands I buy.