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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38292
Real Name: Dan
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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 Perfection
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Sat Dec 02, 2017 7:33 pm |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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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.
_________________ There are dead horses yet to be slain.... - NWGunner
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Sun Dec 03, 2017 2:38 am |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38292
Real Name: Dan
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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.
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Sun Dec 03, 2017 6:19 am |
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PMB
In Memoriam
Joined: Wed Mar 6, 2013 Posts: 12018
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This approaches the pornographic level.
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Sun Dec 03, 2017 6:36 am |
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Eagle Chaplain
Site Supporter
Location: England Joined: Wed Apr 29, 2015 Posts: 2954
Real Name: Michael
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Dang you now I really miss my smoker.
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Sun Dec 03, 2017 7:24 am |
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lamrith
Site Supporter
Location: Tacoma/Puyallup Joined: Tue May 8, 2012 Posts: 4340
Real Name: Larry
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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.
_________________Talons wrote: it's too plastic, even for me. it's like old, overworked, plastic everywhere old pornwhore amounts of plastic.
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Sun Dec 03, 2017 10:19 am |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38292
Real Name: Dan
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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.
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Sun Dec 03, 2017 3:19 pm |
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milowebailey
Site Supporter
Location: Camano Island Joined: Wed Jan 9, 2013 Posts: 722
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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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Old Growth
Site Supporter
Location: Nisqually Valley Joined: Wed Oct 5, 2016 Posts: 4814
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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!
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Sun Dec 03, 2017 6:36 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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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?
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sun Dec 03, 2017 6:40 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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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
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Sun Dec 03, 2017 7:04 pm |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38292
Real Name: Dan
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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.
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Sun Dec 03, 2017 8:10 pm |
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Wetpaperbag
Site Supporter
Location: olympia Joined: Sat Sep 21, 2013 Posts: 3783
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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.
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Sun Dec 10, 2017 12:28 am |
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