Coffee or Expresso Rubs?

[David Parrish]

Just remember that sometimes flavors just don't work together
These are just nasty. I assumed they had to be ok, why else would someone allow them to be made? You suck Chad Scott.

[ATTACH=CONFIG]n18028[/ATTACH]

I love coffee, but this isn't something I'd ever have been remotely interested in trying. I can't believe they actually made that flavor.

[Flavorsavor]

I personally haven't tried it, but if you have a Trader Joe's near you and are still interested, they have been pushing this product pretty hard. http://www.traderjoes.com/digin/post...-coffee-garlic
I asked a cashier about it and they said it was amazing, but that's their usual answer. For a couple of bucks it seems like a forgiving gamble.

[boftx]

I made a similar comment elsewhere, but I'd almost be tempted to try substituting ground up pot for rubbed sage on a pork loin and see what my wife thinks of it.

[Huskee]

Snake River Farms sells an Espresso Brava Sea Salt

The description from their site:
A perfect finishing salt for our steaks and roasts, it can also be used in rubs and marinades or as a delicious addition to chocolates and desserts! This Espresso Brava Sea Salt comes from Salt Works Artisan Salt Company whose sea salts are Certified Authentic and among the very best gourmet salts in the world.

[JPP]

It kind of looks to me like coffee rubs are a "meh" sort of response for the folks here... I found this recipe for coffee-rubbed "texas brisket" (although a actual Texan might not agree...) on "my recipes dot com".... it's this:

• 1 tablespoon ground coffee
• 1 tablespoon kosher salt
• 1 tablespoon dark brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons ancho chile powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper​

​from a personal point of view, I'd dry brine the night before and leave out the salt... and this quantity is supposedly enough for a 4.5 lb flat etc. Does anyone have any opinions on this one? I've done one flat so far on my PBC (see photo) which came out very nice although my impatience got the best of me and it didn't have alot of bark... I had used alot of BBBR which my wife was a bit taken aback with although my son, (who I thought wouldve been put off by the perpperyness of it) pronounced it fantastic... you never know.... I have another flat in the freezer for the moment and I guess I'd like to try something with a little less "zip" shall we say? I'm wondering if anyone's tried anything quite like this... not to mention how fine to grind the coffee... will the pbc temperature affect it and so on... I certainly don't want a burnt coffee flavor either!

Otherwise I could try to use the BBBR again only not as much so an inkling as to amount per pound by those in the know would also be helpful...

[bep35]

I have used Galena Garlic Company Espresso Rub on grilled pork chops and enjoy the flavor very much. It is different from your typical barbeque but change is good! Take a chance!

[JPP]

It does look quite interesting... I just might give it a shot!

[Ligoniera1]

I've done a few tri tips with fresh ground coffee. It really comes out quite well. I'm a fan.

[_John_]

My wife doesn't like coffee so when I grabbed a Weber coffee rub from Sam's she made me do a regular batch as well. Doesn't sound like it would be good on pork but that is what I was cooking, she tasted it and said she couldn't really taste a coffee flavor and I agree. Tasting the rub it seemed like a lot of chocolate and coffee flavors so I tried it on the last brisket I did. Not my favorite though it did seem to add some richness I don't usually have, almost a bitter taste. The bark was pitch black, quite a bit more than usual. I'm sure I will use it again, but I will definitely add some sugar and salt to the rub first.

[Medusa]

Try this the next time you make brownies... ( per 1 box of Betty Crocker or whatever )

Add to brownie mixture...

3/4 tsp Expresso ( Expresso enhances the chocolate flavor - for sure! )

1/8 - 1/4 tsp Cayenne ( you know what this does )

--Ed

[Medusa]

I'll redeem myself for the previous non-meat related post...

Star Anise and Coffee Bean Spice Rub

• 6 star anise (pods) (1 crushed star anise = 1/2 teaspoon crushed anise seed) OR Chinese five-spice powder (contains star anise and other spices) OR anise extract (use just a few drops)
• 2 tablespoons whole coffee beans
• 1 tablespoon black peppercorns
• 2 teaspoons table salt
• 1 teaspoon granulated sugar

I run the beans and peppercorns in the coffee grinder until fairly fine. Then mix up the rest of the ingredients. Used it as a rub on thin New York Strips. Cook @ afterburner about 2 minutes / side. IT 135 - 140.

I use the Chinese 5 spice which is what I've got on hand. I have Kona coffee beans on hand, but I think Colombian would also work very well.

I make a Chipolte-Plum sauce for ribs that calls for 1 tsp instant coffee; I use Expresso.

--Ed

[mayapoppa]

That coffee rub from Trader Joe's that flavorsavor mentioned is really good... I have used it on ribs and pork shoulder, and it was amazing. Haven't tried it on beef, and I don't know if I would use it on chicken...