Working on a recipe for cowboy coffee steak...I'm struggling to find the perfect balance between the brown sugar and coffee grounds...help!
If I do 1/2 c brown sugar and 1/3 c coffee grounds, it's too sweet...when i reverse it, the coffee comes across too strong...is there another mystery ingredient I can add to help out? The rub is simply the sugar and coffee with some salt and pepper. I refuse to give up, because occasionally I'll get a perfect bite, and the mix is so so so good. Grrrrr...
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