Coffee Rubbed Smoked Ribs Recipes

COFFEE-RUBBED RIBS RECIPE

Steps:

• Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, coco powder, and coriander in a small bowl to make the rub.
• Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional) .
• Remove the ribs from the fridge while preparing the smoker. Fire up the smoker to 225°F, adding a few chunks of smoking wood chunks when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 5-6 hours. If using sauce, brush on the sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer. Remove from the smoker, slice, and serve.

COFFEE-RUBBED RIB-EYE

Steps:

• For the marinade: In a bowl, combine coffee, smoked paprika, garlic powder, onion powder, salt, black pepper, lime zest, and sliced chili peppers. Stir; then whisk in 1 cup of oil. The marinade should be thick enough to coat the back of a spoon. Place the rib-eye in a baking dish and spread evenly with the marinade on both sides. Cover and marinate in the refrigerator for 3 hours.
• Cook the steak: Preheat oven to 375 F. Heat a cast-iron skillet to smoking and add 3 tablespoons of grapeseed oil. Place the rib-eye into the pan to sear, about 2 minutes. When it's golden brown around the edges, place in the oven and cook approximately 12 minutes or until a thermometer registers between 138-145 F. After 7 minutes, flip the steak and cook another 5 minutes.
• Remove steak from from the oven and allow meat to rest in the pan for 4 minutes to lock in juices. Slice against the grain and serve.

COFFEE RUBBED SMOKED RIBS

Steps:

• In a medium bowl, whisk the sugar with the pepper, chile powder, cinnamon, cumin, coffee and 1/3 cup of salt. Season the ribs all over with salt, then rub both racks with 1 cup of the spice mix.
• Light a hardwood charcoal fire and set up the grill for indirect cooking; you'll need to replenish the coals periodically to maintain the heat. Close the grill and, using the air vents to control the fire, bring the internal temperature to 250°.
• Scatter 2 cups of the oak chips over the hot coals. Set the ribs meat side up on the grill opposite the coals. Close the grill and smoke the ribs at 250° to 275° for 2 hours, adding coals as necessary to maintain the heat; add another 2 cups of the oak chips to the hot coals after the first hour.
• Transfer the ribs to a baking sheet. Layer two 36-inch sheets of heavy-duty foil on a work surface and set a rack of ribs in the center, meat side up; wrap tightly in the foil. Repeat with 2 more layers of foil and the remaining rack of ribs. Set the rib packets meat side up on the grill opposite the coals. Close the grill and cook the ribs at 250° to 275° for 2 hours longer, adding coals as necessary to maintain the heat.
• Transfer the rib packets to a baking sheet, then unwrap the ribs, discarding the foil. Scatter 2 cups of the oak chips over the hot coals. Return the ribs meat side up to the grill opposite the coals. Close the grill and smoke the ribs at 250° to 275° until very tender, 1 hour. Add coals as necessary to maintain the heat and scatter the remaining 1 cup of oak chips on the hot coals halfway through smoking.
• Transfer the ribs to a carving board and let rest for 15 minutes. Cut into sections and serve.