[Spicy Mike]

Sounds interesting. How do you use it in chili and baked beans? In instant granular form, as ground beans or  actual liquid coffee?

I brew up some real strong French roast and substitute it for some of the liquid in the recipe (usually water). I typically use my home brew dark beer in my beans for liquid but I've been known to drink all of it before needed for cooking so I've done the same with real strong coffee. I find it gives it another flavor layer and makes it stand apart from your everyday common varieties. Sometimes my frankenstein recipes really work, others not so much but you don't know til you take the leap and try it.

[joe2chillo]

My wife works for Starbucks so we have no shortage of coffee. I know with Starbucks people either love it or hate so no flame war on this one. OK? Anyway their instant Via coffee is great for this kind of thing. I have not done a rub but I did use some in a BBQ sauce and it was very good. I am still tweaking it a bit but once I get something solid I will be happy to share it with all of you.

[azkitch]

My wife works for Starbucks so we have no shortage of coffee. I know with Starbucks people either love it or hate so no flame war on this one. OK? Anyway their instant Via coffee is great for this kind of thing. I have not done a rub but I did use some in a BBQ sauce and it was very good. I am still tweaking it a bit but once I get something solid I will be happy to share it with all of you.

I personally deride Starbucks as Charbucks, but then I go and buy a cup, at least 1/3 water..and then I like it. My niece works for them in Chicago's western 'burbs, and I used some Via Colombian in a rub--and it was GREAT! Dizzy Pig has a coffee rub called Red Eye Express. I'll let you guys guess where you can buy it on the west side!! Store open only weekends, but the guy always has his cell phone!

[joe2chillo]

This thread inspired me to work on a new rub. I am developing a Pork rub for my pulled pork using the Via Italian roast. The advantage of having a wife who is very knowledgeable in coffee is she can describe the taste to me very accurately. The Italian roast, she says, has "sweet, smokey flavor".  I will be experimenting this week and hopefully cook with it on Saturday. I will let you know how it comes.

[Spicy Mike]

French roast is also a smokey flavor. I've actually done a coffee rub on a nice thick steak or pork chop and it doesn't taste coffee"y" at all. Really it is very good!! I'm at work now but will post the recipe later if anyone interested. 

[Jackkyl]

I've done a coffee bbq sauce, but it was a cup of brewed coffee, no grounds. 

Have you thought of trying espresso?  It's ground finer and its stronger flavor, depending on what you are going for...

I've seen espresso rubs and have a recipe for coffee crusted pork chops, but haven't tried it quite yet.

As a matter o' fact, I'm a sippin on some java right now...