GoFrogs91 Posted July 13, 2014 Report Share Posted July 13, 2014 So I tried a coffee cardomam rub last week on a chuck roast (LarryR's recipe). 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. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Loquitur Posted July 13, 2014 Report Share Posted July 13, 2014 GoFrogs91 Let me preface this by saying it is a popular rub on our Board and others as well. But, truth be told, I tried it on beef ribs and did not care for it - either the flavor or the texture. I don't recall whether I used the oil or not but would guess I probably did, at least some of it. Susan Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 13, 2014 Author Report Share Posted July 13, 2014 Appreciate the input. I didn't notice the grit after pulling and the flavor of the meat was good. Maybe I will try a finer grind (espresso?) and give it another shot Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 13, 2014 Report Share Posted July 13, 2014 I've also tried it and for this boy it was just OK. I much prefer homemade garam masala...love it on beef and pork. Having said that if you liked the flavor of the cardamom-espresso rub and want to eliminate the grit from the espresso grind I suggest brewing a ristretto and using it in place of the dry coffee. If you don't have an espresso maker then just brew a super concentrated pour-over so you only need to add a couple thimble fulls to your rub mix... FWIW/FYI: The garam masala rub I use regularly and like is from The Book of Curries and Indian Foods by Linda Fraser as posted on another KK thread by Majestik. Thanks Majestik!!! 1 tablespoon plus 1 teaspoon cardamom seeds 2 (3-inch) cinnamon sticks, crushed 2 teaspoons whole cloves 1 tablespoon plus 1 teaspoon black peppercorns 3 tablespoons cumin seeds 3 tablespoons coriander seeds Put all spices in a heavy skillet and dry roast over medium heat 5-10 minutes, until browned, stirring constantly. Cool completely, then grind to a find powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to two months. I do rub the meat with oil then sprinkle the garam masala...then rub it in. Don't need it to be thick and pasty to be tasty. In fact its better if its not laid on thick. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 13, 2014 Report Share Posted July 13, 2014 There's always Dizzy Pig's Red Eye Express, if you're looking for a good coffee based rub. I've never thought about using garam masala as a BBQ rub, but it makes good sense. I have done Sate seasoning from Penzeys before. Love it as a chicken and pork rub. Just discovered their Berbere rub - nice Moroccan flavors (sort of like a Ras El Hanout) with a nice heat to it. Huge Penzeys fan - most of my spices in the pantry, outside of my BBQ rubs, come from them. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 13, 2014 Report Share Posted July 13, 2014 I do the rub with no oil, but I do run it thru a coffee grinder to get the coffee grounds a bit finer. I spread it on fairly thick, and give it some time to "set". I love the stuff. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 13, 2014 Author Report Share Posted July 13, 2014 5698k - Does it incorporate into a bark after you smoke it? Fresh garlic or garlic powder? Quote Link to comment Share on other sites More sharing options...
5698k Posted July 13, 2014 Report Share Posted July 13, 2014 Garlic powder. It does form a bark, a great one, but it helps to let it set up an hour at least before cooking. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 13, 2014 Author Report Share Posted July 13, 2014 Thanks for the help. I'm not an official KK member yet, but believe that I have one on the water. I can't wait!! Quote Link to comment Share on other sites More sharing options...
Smokydave Posted July 14, 2014 Report Share Posted July 14, 2014 I also run mine through the coffee grinder because the first time, I didn't get the coffee grounds fine enough and was picking them out of my teeth for hours afterwards. I grind it pretty fine before I'm satisfied-not quite a powder. I've tried with the oil and without and didn't notice much difference. I let it go usually 24+ hours if I can. I use garlic powder and not chopped/fresh. This is my go-to rub for beef and my wife won't let me switch. Also, I know it's better fresh, but I grind a bunch and put it in a sealed mason jar and It tastes just fine. Here's one of my most recent ones--I did use oil on this one. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 14, 2014 Report Share Posted July 14, 2014 This is my last money shot! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 14, 2014 Author Report Share Posted July 14, 2014 Great pics! I'm inspired to try again. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted July 16, 2014 Report Share Posted July 16, 2014 I do it dry and then use mustard as the binder.. Mustard makes magic bark.. You will never know it was mustard also.. 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 17, 2014 Author Report Share Posted July 17, 2014 Thanks Dennis. I'll try it Quote Link to comment Share on other sites More sharing options...
