or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Let The Meat Be The Star! New basic rub with Q-View
New Posts  All Forums:Forum Nav:

Let The Meat Be The Star! New basic rub with Q-View

post #1 of 8
Thread Starter 

Hi all! Been a while since ive been active. Started a new position that requires a lot more out of me at work.

 

I've been doing A TON of smoking lately, and have just been really trying to perfect y craft, and my recipes. I started with a few different store bought rubs for the first several years of owning a smoker, and have just gone more and more basic on each cook. And focused primarily on getting my Butts just right.

 

My favorite BBQ place around here inspired me to just try basic S&P rubs, and though I do like them, I've decided to add a 3rd "secret" ingredient to my rubs to add just a touch of uniqueness. Inspired by an email from Jeff fro his coffee marinated ribs, I decided coffee would be a good choice. All the rubs, even in lighter quantities just overtook the flavor of the meat for me, so I thought it would be worth a try.

 

Went to a good gourmet type foods store, and poured out a half a bag of FRESH Colombian Dark Roast coffee beans, and ground them up. For my "rub" I really just put on some EVOO, then liberally, but not heavily, sprinkle Salt and Pepper to all sides of the Shoulder. Then take pinches of the finely ground Coffee and sprinkle it pretty lightly but to dust the whole surface of the roast (if you are a big coffee person you may wish to be more liberal).

 

(Smoke roast at 235 for about 13 hours or till 200 at center, I did wrap with a bit of apple cider vinegar for last hour and a half)

 

The result was HANDS DOWN, the BEST pulled pork I have had ANYWHERE! It had the perfect light juicy flavor, and just a hint of coffee goodness, that may be hard to identify unless you know what it is. I will smoke every butt I ever do this way until the day I die! (well unless I take a request or something)

 

Didn't snap too many pics cause it was a busy day and a family BBQ, but here are the 2 I snapped:

 

 

post #2 of 8
points.gif
Looks/sounds great! Thank you for sharing. Looks like a nice bark for being sugar free. Do you use finishing sauce?
post #3 of 8

That's an awesome looking butt!

 

Nice job!

 

Al

post #4 of 8
Thread Starter 

Usually the only finishing sauce I use if the juice from the foil wrap drippings. I will refrigerate the drippings until it separates, and skim off the fat. Then I will just use those juices.

 

I wont do finishing sauce at all if we are having the Butt right away, only if it is a vac seal for later. If we are having it right away, ill just salt it a tiny bit once shredded and call that good. I eat my pulled pork dry, and will usually not even do sliders, just because I enjoy it more as meat by itself, but ill put out some BBQ sauce and rolls, because most people prefer pulled pork that way.

 

Otherwise, what finishing sauces do you all like to employ? I'd like to trying out some recipes in my experimenting.

 

I am considering adding some turbine sugar during the wrap portion of the cook, just to see if I can get a bit of a glaze to the whole thing, I may try that on my next cook.  

 

Thanks for the compliments guys!

post #5 of 8
Thread Starter 

Or Turbino Sugar and butter, like in Al's Ribs recipe for the wrap section or the cook.

post #6 of 8
These are two of my favorite finishing sauces,
http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork
http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

If you haven't tried them yet, you're in for a treat! I've never done a coffee rub though, so I'm not sure how the tastes compliment. If the coffee rub doesn't work with them I recommend trying a butt without the coffee and going to the finishing sauces for experiments for a bit!

Good luck with experiments!
post #7 of 8

T, Sounds like a great rub for PP!

post #8 of 8
Sounds great and looks fantastic!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Let The Meat Be The Star! New basic rub with Q-View