On Jun 19, 8:03*pm, JimnGin > wrote:
> No- I don't mean drinking coffee with pulled pork. I made pulled pork
> (I'd abbreviate pulled pork, but pp just doesn't sound right!) I
> rubbed it (See- "I rubbed my pp" just ain't right!) with a generous
> amount of Penzey's Bicentennial rub, then slathered it with CYM, and
> then rubbed it with a mixture of S&P, garlic powder, and finely ground
> coffee. I have a high end grinder, and ground it to an almost powder
> like consistency. The pulled pork was awesome- inside was, as usual,
> not affected much by the rub. However, the bark was the best I've ever
> had! The coffee gave it a great strong flavor, although it really
> didn't taste like coffee. It was crisper than normal, but in no way
> "crunchy" from the coffee, and tasted amazing! Has anyone tried using
> coffee in their rubs- for pulled pork, or anything, for that matter?
> If so, how did it turn out?


When you're right you're right, prepping your meat by slathering your
pp in CYM really doesn't sound right.

How much coffee did you use, equal amounts each of S, P, Gpowder and
coffee? Or heavy on the coffee?

Sounds like I want to try this next time, which should be
soon.........