smoking Coffee Rub suggestions Please!

Depends on the meat and purpose of the rub, if I want a caramelized bark on pork then lots of sugar, but brisket can be salt and pepper only for a non-caramelized bark... it's all in the meat. Pastrami is another story entirely. 
 
I don't enjoy brown sugar or pork rubs on beef barbecue AT ALL ...

S&P and mustard, and then if you want to give it a little slant - cool ...

I just did a beef rub vs pork rub shoot-out to confirm what I'd come to before, and did confirm that ...

I think garlic is the next obvious ingredient - for beef - after S&P, personally ...
 
Here's one that was used on pork ribs that could be tweaked,it has both coffee & a bit of cocoa.The site is called SERIOUS EATS..seems doable on all meats..Thanks Paul for the Weber link..will look into it..
Indirect method:
 
  • 2 tablespoons freshly ground coffee
  • 2 tablespoon kosher salt
  • 2 tablespoons paprika
  • 1 tablespoon ancho chili powder
  • 1 tablespoon dark brown sugar
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon coriander
  • 2 racks ribs
The sauce below painted on towards the end..caramelized for ~15 mins longer( Iooks like a decent rub& sauce..will try when I get all the ingredients)
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely diced
  • 1 15oz can tomato sauce
  • 8 oz stout beer
  • 1/4 cup molasses
  • 1 tablespoon Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper to taste
Directions: Indirect heat: low

  1. 1.

    Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, coco powder, and coriander in a small bowl to make the rub.


  2. 2.

    Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional).


  3. 3.

    Remove the ribs from the fridge while preparing the smoker. Fire up the smoker to 225°F, adding a few chunks of smoking wood chunks when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 5-6 hours. If using sauce, brush on the sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer. Remove from the smoker, slice, and serve.


  • 1.

    Heat oil in medium saucepan over medium heat until shimmering. Add the onion and cook until lightly browned, about 7 to 8 minutes, stirring occasionally.


  • 2.

    Stir in the tomato sauce, beer, molasses, mustard, vinegar, brown sugar and Worcestershire sauce. Bring to a boil, then reduce to simmer and cook until sauce is reduced to a medium-thin thickness, about 30 to 45 minutes, stirring occasionally. Season with salt and pepper to taste.


  • 3.

    Transfer the sauce to a blender and puree until smooth. Allow the sauce to cool, then store in an airtight container in the refrigerator for up to two weeks.
    20110118-133415-coffee-rubbed-ribs-thumb-1500xauto-433079.jpg


20110112-132407-stout-bbq-sauce-thumb-625xauto-133090.jpg
 
grantmichaels said:
I don't enjoy brown sugar or pork rubs on beef barbecue AT ALL ...

S&P and mustard, and then if you want to give it a little slant - cool ...

I just did a beef rub vs pork rub shoot-out to confirm what I'd come to before, and did confirm that ...

I think garlic is the next obvious ingredient - for beef - after S&P, personally ...
Click to expand...
 
Beef needs no sugar unless Korean (or Malay).
 
I like the looks of wiriwiris spice rub recipe. The Weber one looked to have too much coffee to start with. Add all the other stuff and it looks more balanced.
 
On meat.
 
Coffee is pretty simple, it's a cherry that grows on a tree. Not talking cappuccino here. ;)
 
This is more difficult then I had anticipated with the coffee rub. Saturday I roasted single origin Yirga, Kenya AA, Sumatra and Sidamo. I roasted them between light city, city and full city. Its to hard to pick just one roast for my coffee rub as they all taste great and have their own flavor profiles. It looks like I might have to make a blend of the above coffee for my Rub.  :)
 
Not on beef right? I might go cry on my smoker! Lol

Honestly, i have seen it on chili but never on bbq. Must be a regional thing. Ill try it.
 
MnSpuperHots, I've used an Espresso Mop On my brisket sand they have come out delicious. Here is my recipe for a mop
1 cup of espresso
1/2 cup of brown sugar
1cup of water
1/4 cup of WooWoo sauce
1/4 cup hot soy sauce
1 jar "12oz" del monte chilli sauce
1/4 cup prepared mustard
 
I'll have to check my phone I'm on my iPad. Woo woo is what the USMC cooks called worcestershire sauce. It easier to say. I was on mess duty back in the day and herd the term all the time from then on I use it some people know what I mean others I have to tellem this same story.
 
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