[azkitch]

I've seen rubs that call for coffee several times. Is straight coffee grounds used? Just like out of the bag? Do they soften and cook in? I have avoided attempting this, because I've had a cup or two (!) of coffee with grounds in the bottom, and I wasn't impressed!

[Thom Emery]

Give it a shot
Decaf or regular?

[chefrob]

... I have avoided attempting this, because I've had a cup or two (!) of coffee with grounds in the bottom, and I wasn't impressed!

yer not alone dave, me too. if i was going to use coffee i would use an instant type like this..........


fry's should have it............

[AZWildcat]

Dave, you don't know how many times I too have been tempted to try coffee in my rubs. I'd like to hear some people who have some experience as well.

[Jeremy]

I saw a rub in the store yesterday that had coffee in it...  Wierd!  I once thought that my home brew stout would taste great with some coffe in it.  That went down the drain!  YUCK!  Good luck.  I would like to know what the results are though.

[Rob Albach]

The best place for coffee is in the filter .....or finely ground and sprinkled on vanilla icecream

[brandon]

I have to admit, a little instant coffee has added something to our scores on brisket. It hasn't been a winner yet but has us close to contention. Play with it, you might like it.

[azkitch]

I just did a search with bbq rubs with coffee, and found a BBQ Pit Boys video with them using whole bean coffee, grinding it, using 6T as the first ingrediment. They added a bunch of the usual suspects after that...garlic & onion powder, paprika, coarse salt, coriander, fresh ground black pepper. Once the big bucks start rolling in, I'll start experimenting. Y'all go ahead and hold your collective breath!
Oh, yeah. brown sugar, too.
I just ran the search again, looked at some other recipes, also called for ground beans, not instant. IIRC, the recipes involving coffee in the books I've got also call for ground coffee. So time to take the leap of faith.

[desert smokin]

If you plan on using coffee, use a turkish grind. It is almost a powder. The African coffees have higher acidity but carry a lot of fruit tones. The central American coffees have a fairly earth flavor and moderate acidity. The Asian coffees are rather earthy and low in acidity. I don't believe the acidity will come into play in a rub due to the small quantity. But there could be flavor influences or just a coffe flavor. I would try for a stronger Central american for flavor like Costa Rican Tarrazu or a high grown guatamalan.

[azkitch]

Heck, Jim, after that write up, I just want you to brew my next pot of coffee! I love Ethiopian Yergachaffe (?), Kenya AA, and some of the Cent.Am. coffees too. I used to hit Gloria Jeans every day at Arrowhead when it first opened. Then they went away. Boo hoo! Now we need a Peet's store here...

Speaking of coffee, where are the BBQ Castaways in this discussion? Don, where are you? You roast coffee...do you have an input on this?

[desert smokin]

I roast my own. Currently drinking some good Guatamaulean and I have some Columbian supremo Taparal I'll be getting into next week.
Have some Yirgachaffe, Sumatra Mandehling and Brazilian Yellow Bourbon in my stash. I'll be ordering some Costa Rican Tarrazu and Guat real soon.
 

[azkitch]

Tell me when the Granddaddy Purple, White Widow, and Purple Kush come in...

(Definitely kidding. ITOFTS!)

[bucaguy]

There is a guy in Scottsdale who going to be making all kinds of food product with that stuff... 

[Spicy Mike]

I've never used coffee in a rub because the wife and kids won't like it but it's great in a chili or baked beans

[Mark]

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