Tuesday, April 16, 2013

Double Shot Coffee Ribs

These smoked ribs get the benefit of the richness of Lock-n-Load Java’s coffee in both the rub and the finishing sauce. The coffee lends a richness and smokiness of its own. I used my favorite rub recipe for this one and added the ground coffee to it. The ribs were great with both the dry rub on its own and finished with the sauce. From now on, coffee will
always be an ingredient in my favorite rub! I served them with simple boiled salt spuds, creamy coleslaw, grilled asparagus and roasted carrots.

Double Shot Coffee Ribs 
by Mary Polovinuk

1 rack pork ribs, trimmed
1/2 cup BBQ rub (recipe below)

Mix the BBQ rub and coffee together, rub both sides of the ribs. Let rest for at least 30 minutes to overnight.

Start the smoker fire. I use a combination of lump and briquet charcoal. I also used both applewood chunks and soaked applewood chips.

I smoked the ribs over indirect fire for 5 hours.

If you don’t have a smoker, you could also grill over indirect heat for the same amount of time, try to keep your grill at about 250 degrees. If you have only an oven available, dry roast in a shallow pan with no extra liquid at 250 degrees for 5 hours.

Finish over direct flames with Zulu Rawanda BBQ Sauce (recipe below).

BBQ Rub:
makes 3 cups

3/4 cup dark brown sugar, packed
3/4 cup white sugar or maple sugar
1/2 cup paprika (I use Penzeys half sharp for extra kick.)
1/4 cup salt (I use sea salt, the original recipe calls for kosher)
1/4 cup garlic powder
2 Tablespoons ground black pepper
2 Tablespoons ground ginger 
2 Tablespoons onion powder
2 teaspoons rosemary powder
2 teaspoons rubbed sage

Mix everything together. I like to throw it into the food processor for a few whirls to make sure everything is well blended and there aren't any lumps.

Zulu Rawanda BBQ Sauce:
1/4 cup maple syrup
2 cups ketchup
1 Tablespoon Dijon mustard
1 teaspoon each, salt, black pepper, onion powder, garlic powder
1 Tablespoon Worcestershire sauce
1 Tablespoon BBQ rub (recipe above)

Combine all ingredients in a saucepan. Cook over low heat until heated through and thick. Let cool and use as basting sauce at the end of smoking and as extra table sauce.

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