Coffee-Rubbed Ribs

Cook Time

360 mins

Cooking Method

Smoke

Cuisine

Smoke

Difficulty

Moderate

Prep Time

480 mins

Servings

6 - 8



Ingredients


1 tbsp Ancho Chili Powder

ground Black Pepper

½ tsp Cocoa Powder

2 tbsp Coffee

½ tsp Coriander, Ground

1 tbsp dark brown sugar

1 tsp Garlic Powder

2 tbsp Kosher Salt

1 tsp Onion Powder

1 tsp Oregano

2 tbsp Paprika

8 lbs. Pork Spareribs



Cooking Instructions


Get ready for some serious smoke with these super-charged Coffee Rubbed Ribs. This homemade rib rub recipe features earthy ground coffee and ancho chili pepper, balanced by savory spices and a hint of brown sugar and cocoa. The richness and depth of flavor combined with smoke from the pellet grill are mouthwatering—no need for sauce here!


Why Put Coffee in My Rub?

Since coffee has an earthy flavor, it is one way to add in another dimension of flavor in addition to the traditional sweet – heat. It will also help darken the color of your bark and win likes on your BBQ-related Instagram account.


Best Wood Pellets for Pork Ribs

The earthiness of Pecan along with the savory Hickory and spicy Mesquite hardwoods will help enhance the flavors from this rub. We offer a blend of all three with our Classic Hardwood Blended Pellets.

  1. Begin by preparing the dry rub. In a mixing bowl, whisk together the coffee, salt, paprika, brown sugar, oregano, garlic powder, onion powder, black pepper, cocoa powder and coriander. Set aside.
  2. Remove the membrane from the back of your ribs: Take a butter knife and wedge it just underneath the membrane to loosen it. Using your hands or a paper towel to grip, pull the membrane up and off the bone. Place the ribs on a sheet tray, then rub each rack generously with dry rub. Wrap ribs in foil, then refrigerate overnight.
  3. When ready to cook, remove ribs from the refrigerator and let come to room temp. Fire up your Pit Boss and preheat to 225°F. If using a gas or charcoal grill, set it up for low indirect heat.
  4. Place foil-wrapped ribs on the grill and close lid. Cook for 4 hours then remove foil from ribs and pour accumulated juices into a glass measuring cup. Pour the sauce over the ribs, then continue to cook for an additional 1 ½ - 2 hours or until tender. Remove from grill, slice and serve.


Special Tools


  • Aluminum Foil
  • Butter Knife
  • Measuring Cup
  • Metal Sheet Tray
  • Mixing Bowl
  • Paper Towel
  • Whisk


Bigger. Hotter. Heavier. Tip


If you’re using this rub to grill hot and fast, be sure to use instant grounds as they won’t taste bitter from the hot heat.



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