Coffee as a rub ingredient

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jwbtulsa

Meat Mopper
Original poster
Jun 8, 2012
230
17
Tulsa, OK
What do you think of this? No experience with coffee as an ingredient in my rubs but I love to try anything new. Gratitude for words of wisdom. Happy New Year as well.
 
We have a restaurant here that uses a coffee rub on their blackened flat iron steak. It's pretty good so I would think that it would be a good choice on any cut of beef. Not sure I'd like it on pork or poultry, but that's just me.
 
I used coffee alone for a rub on a turkey breast a couple weeks ago. Kinda trying to be health conscious with my smokes and didn't wanna add a ton of salt. It came out great, very subtle flavor of coffee. The rest of it has been the best lunch meat I ever had.

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The first Chef I ever worked with some 17 years ago would do a Grilled Rib Eye Steak Special. Salt, Pepper, Garlic, Onion, Paprika, Brown Sugar and fine ground Espresso Roast Coffee. Pretty good stuff!...JJ
 
The first time a tried a coffee rub was on a whitetail deer backstrap roast. It was incredible. I was sorta skeptical at first but I was blown away by the results.
 
Ok. You've sold me. I'll do half the tri tip with this rub and the other half with Tatonka Dust. Always good advice from SMF
 
There use to be company here where I live Three Spicy Ladies and sold the best coffer rub i have ever had, the are out of business and I can not fine wone to match ir to save my soul.

Robert
 
I use fine ground coffee in rubs for pig butt and ribs. Guy at the meat market put me on to it and I really like it. Gives it a deeper flavor and adds to the smoke flavor of the bark. Really good and I am thinking of adding a little bit more the next time.
 
When I first starting smoking meats...didn't know much about rubs.  Went and bought McCormick's Cowboy Rub...It has coffee in it...and the PP was great with it.  I would use it.
 
Tried it on some Tri-tip steaks last night. Pretty good flavor but not special enought for me to drive 2 hours to get it. As a side note, the other half of the steaks were done using Tatonka Dust. It was killer.
 
Buy my meet at Steve's Meats in Desoto, Kansas and  guy out there put me on to coffee in my rubs. Tried it and like it a lot. Kind of gives it a richness and makes the smoke flavor a little more pronounced. I have used it on butt and ribs and get the fine ground dark roast coffee for this purpose. I think it really adds to the flavor.
 
Hi All I used McCormick's Cowboy Rub, last time on my brisket n brunt ends came out really good. The rub has some coffee in it, you can smell it. The only problem is kinda expensive something like $4.59 for for 4 ozs. Cost more per pound then the Packer
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Dan
 
Tried it on some Tri-tip steaks last night. Pretty good flavor but not special enought for me to drive 2 hours to get it. As a side note, the other half of the steaks were done using Tatonka Dust. It was killer.

Glad to hear you like the Tatonka Dust, wife and I are hoping it will be available yet this month!
 
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