Tried a coffee rub on pork ribs for the first time yesterday

Used a mix of ground dark roast and brown sugar, let it sit overnight. The bark got super dark and bitter, almost burnt tasting even at 225 degrees. Anyone know how to balance coffee in a rub without it turning?

4 comments

4 Comments

wren2302mo ago

Honestly, try a finer grind or instant coffee next time.

paul_ramirez2mo ago

Oh man, my buddy did that once! He used a super coarse grind and his coffee tasted like hot brown water. It was a sad morning.

betty_perry242mo ago

Check your grind size first, then adjust your brew time. That combo usually fixes the weak coffee problem.

olivia_white9312d ago

Grind too fine and you'll get bitter sludge instead of weak coffee.