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 Espresso rubbed ribs = yes! 
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Location: Olympia, WA
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Decided to try something new today. Made my usual rub with brown sugar, coarse salt, pepper, garlic powder, chili powder and cumin.... but this time added some fine ground espresso to it.

Cooked as normal, 5.5 hours on the smoker using a combo pellet, spritzing every 30 min with Apple cider and makers mark. Then at the last 30 min, I do a light glazing of bbq sauce.

Basically, this rub was amazing. Best rub I’ve ever made, and best ribs I’ve ever had. I can’t wait to try it on a brisket or shoulder.

All rubbed in
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Perfection
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Sat Dec 02, 2017 7:33 pm
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Wow Dan those look amazing. Will try that on my next batch of beef ribs.

Interesting you mention this. Just recently ordered the Carne Crosta rub from Oakridge BBQ. This also has Brazilian coffee in the mix. They recommend searing at high heat to release the oils in the coffee fully. Haven't yet used it though.

So I suspect your new rub could be also adapted for beef and used for high temp grilling/searing on nice steaks with good results.

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Sun Dec 03, 2017 2:38 am
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Coffee rubs have been used on steaks and high heat rubs for years. I’ve never tried it, but plan to now.

I’m looking forward to eating leftovers in a few hours.


Sun Dec 03, 2017 6:19 am
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This approaches the pornographic level.


Sun Dec 03, 2017 6:36 am
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Dang you now I really miss my smoker.


Sun Dec 03, 2017 7:24 am
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Dan,
Looks great!

You should try one rack with no BBQ sauce at all next time. A good rub (yours sounds like a good mix) will often stand on it's own. By using no sauce you let the rub and meat stand front and center and compliment each other. BBQ sauce usually will usually overshadow and blow the subtle smoke, rub, meat flavors out a good bit. You will be surprised how good they will taste without it.

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Sun Dec 03, 2017 10:19 am
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Actually Larry i did do one rack no sauce. Very little difference, all were amazing. My bbq glaze is just that, a light glaze, almost a shine. I put it on with a silicone brush, so it’s not mopped at all.


Sun Dec 03, 2017 3:19 pm
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Those look tasty! I've been using espresso for a few years on ribs and prime rib.

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Sun Dec 03, 2017 4:50 pm
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I like the coffee rubs on pork too. Never tried it on beef tho.

Last time the pork ribs went later then normal,we had a later dinner. Stuff kept me wide awake/wired past midnight!


Sun Dec 03, 2017 6:36 pm
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Is there realistically any difference between ground espresso and ground coffee when used like this? Is it the roast or the fineness of the ground that matters?

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Sun Dec 03, 2017 6:40 pm
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MadPick wrote:
Is there realistically any difference between ground espresso and ground coffee when used like this? Is it the roast or the fineness of the ground that matters?


The main difference, in this situation, is the fineness of the grind. In some scenarios for drinking, the length of the extraction is the other deciding factor (which is affected by the fineness of the grind).

Usually for espresso, it's a better quality bean, with a higher oil content. Combine that with a finer grind that matches your other spices, and it's a good choice.

In a pinch, use coffee, but perhaps grind it more,if you can :thumbsup2:


Sun Dec 03, 2017 7:04 pm
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I chose espresso because that’s what i have loaded in my breville espresso maker.

The espresso grinder also makes whatever it’s grindig into a powder. Which is nice and easy to spread and rub.


Sun Dec 03, 2017 8:10 pm
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On a side note, if you want a good tasty cup of full bodied and strong coffee, Dead Mans Reach from Raven's Brew is pretty tasty.


Sun Dec 10, 2017 12:28 am
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