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Tried a coffee rub on a pork shoulder for the first time and the bark was unreal
I used a full cup of fresh ground dark roast from the local shop, mixed with brown sugar and paprika, and let it sit overnight. The smoke ring was deeper than I've ever gotten, and the flavor was this crazy mix of sweet and bitter (in a good way). Has anyone else found coffee grounds make the bark set up better, or did I just get lucky?
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oliviahenderson1mo agoTop Commenter
Wait, did you use the grounds straight up or did you brew the coffee first? I saw a video where this guy said the acidity in the grounds helps break down the meat a little, like a dry brine, which could explain the better bark. Your mix sounds awesome though, I'm gonna have to try that next weekend. I've only ever used leftover brewed coffee in a braise.
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angela431mo ago
Straight grounds for sure! The texture works way better as a rub, it sticks to the meat and forms that crust. Brewed coffee in a braise is great for liquid, but for bark you need the dry stuff. That acidity point is interesting, but I find the main thing is the coarse grind creating a physical barrier for moisture.
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gray_kim911mo ago
Actually, the acidity thing is a bit of a mix up. Grounds themselves aren't really acidic enough to break down meat like a true dry brine, that's more about salt. What the coffee does is add a bitter, roasted flavor that balances all the sweet and smoky notes in a rub. Oliviahenderson, you're right that brewed coffee works in liquid, but for a dry rub you definitely want the grounds. They mix with the sugar and spices to make that amazing crust Angela mentioned.
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