motoeric
Babbling Farker
Hi,
We've gotten to the point where we are happy with our rib and chicken rubs. I'm going to use the fall to work on comp brisket and pork shoulder rubs.
I was wondering if anyone uses coffee or unsweetened chocolate in their comp rubs. I think it will add a depth of flavor and round out the sharpness found in other ingredients, but I'd appreciate any input from those that have already tried it. Hopefully it will provide a boldness that's needed in comps.
Thanks!
Eric
We've gotten to the point where we are happy with our rib and chicken rubs. I'm going to use the fall to work on comp brisket and pork shoulder rubs.
I was wondering if anyone uses coffee or unsweetened chocolate in their comp rubs. I think it will add a depth of flavor and round out the sharpness found in other ingredients, but I'd appreciate any input from those that have already tried it. Hopefully it will provide a boldness that's needed in comps.
Thanks!
Eric