Post by Darcy Christensen on Feb 6, 2018 19:31:51 GMT -5
2 (3 1/2-lb.) racks beef back ribs
1/3 cup kosher salt
1/4 cup finely ground medium-roast coffee beans
3 tablespoons black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 handfuls wood chunks for smoking (oak, hickory, or mesquite)
Step 1
Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab by slicing into it and pulling it off with a paper towel. (It can be difficult to remove the membrane from beef ribs, so you might want to have the butcher do it for you.)
Step 2
Combine salt, coffee, pepper, paprika, and chili powder in a bowl; rub evenly over both sides of each rack, and let stand at room temperature 30 minutes.
Step 3
Prepare a charcoal fire in smoker according to manufacturer's instructions, bringing internal temperature to 250°F to 275°F. Maintain temperature for 15 to 20 minutes. Place wood chunks on coals.
Step 4
Place ribs, meaty side up, on smoker; cover with lid. Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat begins to pull away from bones but is not yet tender, about 3 hours. Brush about 1/2 cup Cola-Coffee Barbecue Sauce over both sides of ribs. Cover and smoke until a meat thermometer inserted in between the rib bones registers 205°F and rib meat is very tender, about 1 hour and 30 minutes, brushing with about 1/4 cup barbecue sauce every 30 minutes. Remove ribs from the smoker; brush with 1/4 cup barbecue sauce. Serve with remaining barbecue sauce.
1/3 cup kosher salt
1/4 cup finely ground medium-roast coffee beans
3 tablespoons black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 handfuls wood chunks for smoking (oak, hickory, or mesquite)
Step 1
Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab by slicing into it and pulling it off with a paper towel. (It can be difficult to remove the membrane from beef ribs, so you might want to have the butcher do it for you.)
Step 2
Combine salt, coffee, pepper, paprika, and chili powder in a bowl; rub evenly over both sides of each rack, and let stand at room temperature 30 minutes.
Step 3
Prepare a charcoal fire in smoker according to manufacturer's instructions, bringing internal temperature to 250°F to 275°F. Maintain temperature for 15 to 20 minutes. Place wood chunks on coals.
Step 4
Place ribs, meaty side up, on smoker; cover with lid. Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat begins to pull away from bones but is not yet tender, about 3 hours. Brush about 1/2 cup Cola-Coffee Barbecue Sauce over both sides of ribs. Cover and smoke until a meat thermometer inserted in between the rib bones registers 205°F and rib meat is very tender, about 1 hour and 30 minutes, brushing with about 1/4 cup barbecue sauce every 30 minutes. Remove ribs from the smoker; brush with 1/4 cup barbecue sauce. Serve with remaining barbecue sauce.