GoFrogs
Wandering around with a bag of matchlight, looking for a match.
So I tried a coffee cardomam rub last week on a chuck roast.
First mistake, I tried to do it without the oil. Nothing would stick. Scraped it back into the food processor and added oil until it reached a consistency of a can of frosting. Then I spread it all over the beef and refrigerated overnight.
The next day, I smoked it over lump with mesquite. By the time it was ready to pull. The rub was still the consistency of peanut butter. I put my finger in it to taste and it was tasty, but gritty due to the coffee grounds. I ended up scraping most of it off due to concern of having a batch of gritty pulled beef.
Anyone else tried this type of rub with success? Tips or advice would be appreciated.
First mistake, I tried to do it without the oil. Nothing would stick. Scraped it back into the food processor and added oil until it reached a consistency of a can of frosting. Then I spread it all over the beef and refrigerated overnight.
The next day, I smoked it over lump with mesquite. By the time it was ready to pull. The rub was still the consistency of peanut butter. I put my finger in it to taste and it was tasty, but gritty due to the coffee grounds. I ended up scraping most of it off due to concern of having a batch of gritty pulled beef.
Anyone else tried this type of rub with success? Tips or advice would be appreciated.
