Found out Myer's rub recipe uses coffee grounds... weird but it works

I was watching that old PBS special on pitmasters from like 2007 and got to the part where Myer himself showed his exact rub blend. He grinds up dark roast coffee beans and mixes it right in with the paprika and brown sugar. I tried it on a pork shoulder last Sunday and the crust came out this deep dark color I've never gotten before. The coffee doesn't make it taste like breakfast at all, just adds this earthy richness underneath the smoke. Has anyone else messed around with adding coffee to their dry rub?

2 comments

2 Comments

simons2819d ago

Throw a little instant espresso in your next batch, that earthy kick goes even deeper.

jesse_fisher19d ago

Man I feel you on that. I was skeptical the first time I tried it too but now I put finely ground coffee in almost every pork rub I make. It's one of those things you just gotta trust the process on.