I use Joe Carroll's "Fette Sau" coffee rub on beef quite a bit and was wondering how it'd be on pork. I had a 7 1/2 lb pork shoulder in the freezer and decided to give it a try. Thawed and rubbed yesterday and smoked it about 5 hrs today over pecan at 250. Pulled at 200* and let it rest for 15 minutes. Came out real juicy but that's pork shoulder. Its pretty tasty, I get a little coffee flavor even with plenty of spicy vinegar sauce on a sammich. I'll go a little heavier on the rub next time as I was being a bit cautious not knowing if I was going to like it. I cut the salt back to 1/2 cup in the rub because a full cup was too salty for me but YMMV.
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