Coffee Rubbed Smoked Ribs Food
COFFEE RUBBED SMOKED RIBS
Categories Pork
Number Of Ingredients 8
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.
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- Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off. Season the racks evenly all over with the rub and allow them to stand at room temperature for 45 minutes before grilling.
- Meanwhile, make the sauce. In a saucepan over medium–high heat on the stove, melt the butter. Add the onion and cook until softened and beginning to brown, 7 to 8 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium–low and simmer, uncovered, until slightly thickened and reduced to 360 millilitres, 16 to 18 minutes. Remove from the heat. If you prefer a smooth sauce, use an immersion blender or regular blender to purée the sauce.
- Place the racks standing upright in a rib rack, both facing the same direction. Place the rib rack over indirect low heat, as far from the heat as possible, close the lid, and cook for 2½ hours. After the first hour, baste the racks with water, particularly any areas that are looking a little dry. Continue to baste with water every 30 minutes or so. After 3 hours, check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends of most of the bones by 1 centimetre or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, return the racks to the rib rack on the grill, close the lid and cook for about 30 minutes more.
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- Before adding the rub to the ribs, remove the membrane from the underside of the rack. Use a paring knife to separate and get under the layer—you should be able to pull it off in a single piece and discard.
- Season the ribs generously with the rub, using around a heaping tablespoon per side. Set the ribs on a wire rack set inside of a sheet pan, cover lightly, and refrigerate overnight.
- The next day, preheat the oven to 250°F. Remove the cover from the ribs and add a layer of foil to the sheet pan below the wire rack. Slow-roast the ribs until they’re fork-tender, which can take about 4 to 6 hours depending on the size of your rack and your oven.
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