I've got some tri tip defrosting in the fridge and was thinking of doing something different, as I never stray very far from SPOG when I do beef. Was thinking of making a batch of Fette Sau's Coffee Rub from Steven Raichlen's Barbeque Sauces, Rubs, and Marinades.
This question is more general, though. When making a coffee rub, how fine should I grind the coffee? Finer than for drip, I'm sure. But a grind suitable for espresso? Powdery like Turkish coffee? I've got an adjustable burr grinder, so I can do anything, but I'd rather get good advice here than mess around with it and ruin a good thing with my skeptical wife.
TIA.
This question is more general, though. When making a coffee rub, how fine should I grind the coffee? Finer than for drip, I'm sure. But a grind suitable for espresso? Powdery like Turkish coffee? I've got an adjustable burr grinder, so I can do anything, but I'd rather get good advice here than mess around with it and ruin a good thing with my skeptical wife.
TIA.
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