Sweet Heat Combo Coffee Ribs

Sweet Heat Combo Coffee Ribs

Category Pork
Servings 6
Prep Time 15 minutes
Cook Time 5.30 hours

Fire up your smoker and give these Sweet Heat Coffee Ribs a try! These sweet and spicy ribs are taken up a notch by adding dark roast coffee and smoked low and slow for a bit of wood-fired flavor.

Pit Boss Kitchen


  • 2 St. Louis Style Rib Racks (1-1/2 - 2 lbs. each)
  • 4 tablespoons Yellow Mustard
  • 1 cup Ground Coffee, dark roast
  • 1/3 Cup Brown Sugar
  • 1/2 stick Butter


  1. Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 225°F. If using a gas or charcoal grill, preheat to medium/low heat.
  1. Pat the ribs dry with a paper towel. Use a butter knife to get under the membrane on the bottom of the ribs. Remove the membrane by grabbing it with a paper towel and pulling away from the ribs.
  1. Spread the yellow mustard over both racks of ribs and rub in to evenly distribute. The mustard is the binder that will help the rub stick to the ribs.
  1. Combine the Pit Boss Sweet Rib Rub, coffee and brown sugar. Evenly sprinkle the rub over both rack, including the underside of the ribs.
  1. Place the ribs on the smoker, meat side up and smoke for 3 hours.
  1. Once the rub is well tacked onto the ribs, it's time to wrap. Wrap the ribs in foil by placing the meat side down onto a sheet, place butter tabs on the ribs, and then folding up the sides of the foil tone close the ribs. Seal the foil well but take care not to puncture the foil with any of the rib bones.
  1. Place back on the smoker, meat side down, for roughly 2 hours, or until the meat is tender or reaches an internal temperature of 204°F.
  1. Remove the ribs from the foil and generously baste them with Pit Boss Sweet Heat BBQ Sauce.
  1. Place them back on the smoker for the last time. Cook for 30-60 minutes, or until the sauce is tacked on well and ribs are tender.
  1. Allow the ribs to rest for 10 minutes before eating.
Recipe Note

Remove the membrane from the underside of the ribs. This membrane can sometimes be very tough to bite through.