Tried a new rub with coffee grounds and my ribs came out tasting like a burnt latte
I was watching that show with Myron Mixon and thought hey, coffee in rubs is a thing. So I dumped like half a cup of dark roast grounds into my usual brown sugar mix before smoking a rack of St. Louis ribs at 225 for 6 hours. The bark turned black as night and my wife asked if I was grilling tires. Learned that less is more with coffee, maybe a tablespoon next time instead of a full scoop! Anyone else have a rub experiment go sideways like that?