Bluefield Daily Telegraph
— I will wholeheartedly admit that today's recipe was a bit confusing to me....at first.
I taught a BBQ class at the local library last week, and I had more than one person talk about coffee
rubs. I felt a bit ignorant in the sense that I am theoretically the local BBQ guy, but I had never tried a
coffee rub. I mean, coffee as a rub? What the heck?
So here is what I did. I researched the various coffee rubs and extracted the ingredients that sounded
best to me. So, in essence, this is my original coffee rub, courtesy of all other published coffee rubs.
The coffee added a nuttiness and depth that I didn't expect. It was really delicious, especially if you
This rub recipe will work well with pork or beef, in my opinion. In this case we used a 3 lb pork loin
and cut it into 1 ¼ inch thick pork chops. Once the chops were rubbed down with the caffeinated
concoction, I smoked them with indirect heat, meaning the charcoal was piled on one side of the grill
and the chops were placed on the opposite side with the lid on. Cooking time? 20 minutes or so, but
these were thick chops.
I finished them over direct coals for a couple of minutes on each side to give them the texture I was
looking for. You can do this on a gas grill too. Even my good buddy Tex from across the street could
pull this one off. The problem is that he would be up all night bugging his wife, Bunky, due to the
caffeine in the rub.
The risks we take as outdoor chefs.
Once the chops were done, they were smothered with the Guinness sauce and devoured.
You can view a video of the entire cooking process, sauce and all at YouTube.com/BBQMyWay. Once
you get there, place the word “coffee” in the search field.
2 TBS finely ground coffee
1 ½ TBS brown sugar
2 tsp ground paprika
1 ½ tsp kosher salt
1 tsp onion powder
1 tsp black pepper
½ tsp cayenne pepper
1 onion finely chopped
1 tsp butter
1 tsp olive oil
2 TBS flow
½ cup chicken broth
2/3 cup Guinness beer
Saute' the onion in the
olive oil and butter until translucent. Add the flower and stir over medium heat
for a minute or so.
Pour in the broth and the Guinness. Stir, and let simmer on low heat, stirring occasionally, until
slightly less than syrupy in its consistency. That should take 10 minutes at the most.
Bring in the chops, let them rest for five minutes, then serve with the Guinness sauce poured over them.
Beer? That should be easy. A nice Guinness. Your favorite Merlot or Shiraz will be perfect if your
preference is wine.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.