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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-30-2013, 08:16 AM | #1 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Fresh ground coffee
I use a bit of this in my pork rubs.
About a tablespoons worth for 2 slabs of baby backs. Was wondering if anyone else does and how much do you use? |
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08-30-2013, 10:37 AM | #2 |
Full Fledged Farker
Join Date: 09-02-11
Location: Evans, GA
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I do the same!
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08-30-2013, 01:32 PM | #3 |
Is lookin for wood to cook with.
Join Date: 08-09-13
Location: Bloomingdale, IL
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I have read about the freshly ground coffee in the rubs but I have never done it. What does adding this do to the rub? How fine do you grind the coffee? Is it regular grind like a Folgers or do you really make it fine like an espresso?
I would imagine that if you put too much in there that the rub will end up being bitter. I myself prefer the sweeter style rubs and am not sure I would like it. And please don't tell me that it tastes like coffee (haha!) |
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08-30-2013, 01:59 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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A small amount of coffee ads an earthiness to the rub. The coffee will not soften during the cook, so I use an extremely fine grind (as fine as my espresso grinder will go).
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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08-30-2013, 02:08 PM | #5 |
Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida
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Here is one that I have evolved with over the last few years.
http://www.greeneggers.com/index.php...210750&catid=1 |
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08-30-2013, 05:21 PM | #6 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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I also use a fine grind. I grind my own coffee, 8 O'Clock Columbian beans, and as said I find it does add an earthy flavor. I will say it just adds another layer of awesomness to the flavor.
Steve you don't add alot, like I said about 1/2 tablespoon per rack of ribs. If I'm doing a butt 8-10lb range I add about 1 1/2 tablespoons to the rub |
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08-30-2013, 06:53 PM | #7 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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08-30-2013, 07:34 PM | #8 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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I occasionally use Oakridge BBQ Black Ops rub which has ground coffee in it. I definitely adds a level of earthiness to the taste.
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