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The Smokin Texan
04-15-2011, 03:52 PM
I am intrigued by the idea of using Coffee for a brisket rub. I have never heard of this. Are the rubs primarily coffee with additional seasoning or is coffee just a small part. Do you have to worry about the coffee sapping the moisture out of the brisket? I think I am going to get some friend over this weekend and give this a try. Need advise on how much coffee to add to my rub.

Typically I use a sop made up of oil, beer, mustard, pickle juice and seasoning. So going with a dry rub on a brisket is new for me.

Full Draw BBQ
04-15-2011, 04:57 PM
I've done it before but never as the primary rub, it was an accent just to add flavor. It was probably 3/4 of my regular rub, with 1/4 coffee ground down to a powder. Good luck, and let us know how it turns out!

bover
04-15-2011, 05:02 PM
Small amounts are all you need. Mr. Bob's Blue Ribbon Rub recipe over on the Hog Blog has a touch of coffee in it, and it is pretty dang good.
http://thehogblog.com/?p=23

eddieh70301
04-15-2011, 05:02 PM
here's a recipe from BBQ Pit Boys for a Coffee Java Rub. I've used it on a chuck roast and it was pretty good. Will be doing a brisket for Easter Sunday w/this rub.

Recipe:
6 T Ground Coffee
2 T Coarse Salt
2 T Paprika
2 T Brown Sugar
2 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
1 t Coriander
Combine all ingredients as shown. Rub on your favorite meat and let stand for an hour for maximum flavor.

Marck
04-15-2011, 05:27 PM
I use about 4 tbs of flavored coffee grounds in my brisket rub, works out really nice. It's certainly not the dominant spice, more of an accent. Best of luck!

Woodmonkey
04-15-2011, 05:33 PM
This is an eggcelent rub on beef and poultry.

Rub, "Kona Koast Rainbow Rub", #4 W/Worcestershire Sauce, Cocoa, Richard Fl My friend, Al Katz-- AKA Hungry Man from the BGE Forum, recently returned from some "R" & "R" in Hawaii summer '09 and brought back some Hawaiian Sea Salt and Kona Coffee beans. Asked me to make a coffee based rub. Did not have enough Kona coffee, (too D@%* expensive), so added a few others to make a decent size batch. Started with the great recipe Molly Shark has been sharing for several years and one found on the internet, made a few modifications.Thanks Al and Molly
INGREDIENTS:
24 Ozs Kona Koffee & Brazalian Arabica Beans, Ground fine
6 Ozs. Hawaiian Sea Salt, White, add salt after the other ingredients so as not to over salt the rub
20 Ozs. Turbindo Sugar
4 Ozs. Indian River Rainbow Pepper or regular restaurant grind black pepper
8 Ozs Black Pepper, Restaurant Grind
36 Ozs. Legg's or Char-Broil Pulled Pork Rub, or Pork rub of Choice
5 Ozs Chipotle, Fine Ground
5 Ozs Red Pepper or Cayenne, Fine Grind
8 Ozs Worcestershire Sauce, Powder
2 Ozs Hickory Smoke, Powder
4 Ozs Garlic Powder
3 Ozs Cocoa Powder, Hersheys Procedure:

1 Measure each item by weight. If not fine ground, run thru a coffee grinder. Each item by itself. Screen thru a vegetable wire strainer to get larger pieces out- re-grind them. Mix all together. Yield: 7 1/2 Lbs Recipe Type Rub/Seasoning/Spice Cooking Tips For these 2 rubs you may use your favorite pork or poultry rub. just make sure the salt is last added 'cause some rubs have more salt than others. I like it on beef, pork, poultry and lamb. I have a few friends that have done fish with it and were happy, I have not yet. Lightly on lamb as the koffee tends to overpower the flavor. Hoss swears it is eggtastic on brisket. Mainegg loves spatchcocked turkey with it. I like to use it when doing ribeyes and cowboy steaks. marinate for an hour or so. I am sure it will go well with anything you create Recipe Source Source: BGE Forum, Richard Fl, 2011/03/15 (http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=939273&catid=1)
2009/06/16-- Took the original "KONA" recipe and cranked it up for more, coffee flavor, salt and heat flavor.
2009/08/14--Took this recipe and added 3 ozs Red Pepper, Fine and used 18 Ozs Old Plantation BBQ Rub #107 and that was used in place of the Jimmy Joes and Char Broil rubs.
2009/12/12-- Took the basic recipe doubled it, used 36 Ozs Legg's, 6 Ozs Sea salt, 3 Ozs Red Pepper, 2 Ozs Chipolte, and 8 Ozs WORCESTERSHIRE Powder.
2010/11/23--RPH This is the latest and best version. little more spicy than the last.
2011/03/15-- RPH; Here I go changing the recipe. Added some cocoa powder and garlic powder. Hope you like it like I do.

peppasawce
04-15-2011, 06:27 PM
Hey, I've been searching for this Recipe Thanks guys!!!! Peppa!!!

bluetang
04-15-2011, 09:37 PM
http://www.cubadomainsforsale.com/images/arr-red_sm_r.gif I've used this one, coffee does shine through



1 Cup Cuban or Jamaican Coffee Beans
http://www.cubadomainsforsale.com/images/arr-red_sm_r.gif 1 Tablespoon Black Pepper Corns
http://www.cubadomainsforsale.com/images/arr-red_sm_r.gif cup Light Brown Sugar
http://www.cubadomainsforsale.com/images/arr-red_sm_r.gif 2 Tablespoons minced Parsley
http://www.cubadomainsforsale.com/images/arr-red_sm_r.gif 2 Tablespoons ground Black Pepper
http://www.cubadomainsforsale.com/images/arr-red_sm_r.gif 1 Tablespoon All Purpose Flour

In a food processor, coarsely grind and mix all dry ingredients together.
Rub the dry beef roast with the oil to very lightly moisten the surface. Remove excess oil.
Roll and very firmly press the rub mixture into the beef roast on a cutting board.

landarc
04-15-2011, 11:11 PM
Here is a link (http://www.bbq-brethren.com/forum/showthread.php?t=84510&highlight=coffee+brisket+rub+landarc), this is to a thread here, from a little while ago. I will try and find the recipe to post here

landarc
04-15-2011, 11:14 PM
Okay, more info...
This was inspired by a recent espresso tasting trip I took with the owners, roaster and manager of the Zocalo Coffeehouse in San Leandro. It reminded me of how incredible the actual beans of coffee can be in bringing interesting aromas and flavors to the palate.

My plan is to create a rub for use in my normal two rub process. It will most likely include some ingredients something like this.

1 cup finely ground coffee, Costa Rican
1/4 cup sweet paprika
1/4 cup cocoa powder
2 tablespoon chile powder
2 tablespoon dry mustard
2 tablespoons granulated garlic

This will form the first layer of rub I put onto a piece of meat. The second layer contains the black pepper, kosher salt and citrus rind of my usual top rub process. I have also been reserving some beef jus from a previous cook, that will form the basis of an injection that will probably end up in the brisket I intend to cook.

Blog link 1 (http://smoke-n-brew.blogspot.com/2010/05/brisket-with-zocalo-coffee-rub.html)
Blog link 2 (http://smoke-n-brew.blogspot.com/2010/05/brisket-with-coffee-rub-part-2.html)