What's on the Grill #194: Coffee Rubbed Ribs
Since BBQ is in the air, why stop with pulled pork? With my ability to go low and slow far and few between any more, I leaped at the chance to work the smoke two nights in a row. Enter the baby back ribs.
I adapted the same rub I used with the pork shoulder for the ribs:
2 Tbls Paprika
2 Tbls Cracked pepper
2 Tbls Kosher salt
1 Tbls Freshly ground coffee
1 Tbls Granulated garlic
The ribs were prepped by having their membrane removed and then placed at room temperature for about 30 minutes. I again set-up the Performer for indirect heat low.
With two racks of ribs in play, I opted for two sauces, my go to sweet red and a carolina mustard.
For a change of pace, I moved my sauce prep from the Summit's side burner to our fire pit. With the continual effort of slowing burning the downed wood in our yard, I thought I might as well go all rustic and work some sauce over the coals. As an added benefit, when the sauce begin to boil, it didn't go all over the grill, it bounced back into the pit. This is my kind of clean-up.
With the coals at temp, I dropped some apple chunks on the grill and at the first sign of smoke dropped the ribs.
Around the two hour mark of 250 degree heat, I changed the position of the ribs. Since I have the heat off to once side, I ensured even cooking by giving both racks equal distance from the coals.
The entire cook took four hours, so with 30 minutes to go, I sauced the ribs. One rack received the red treatment, while the other enjoyed the yellow. After 15 minutes more, I sauced them again. I know a lot of people like to wrap their ribs in foil when they sauce, but I prefer to sauce them on the grate. The sauce certainly adds something, but in the end I want the meat to be the star of the show.
With the meat pulled back from the bone, the ribs were done.
Then, using a knife, I cut the ribs up for serving. Moist, flavorful and just a little bit of meaty resistance. Yum.
I adapted the same rub I used with the pork shoulder for the ribs:
2 Tbls Paprika
2 Tbls Cracked pepper
2 Tbls Kosher salt
1 Tbls Freshly ground coffee
1 Tbls Granulated garlic
The ribs were prepped by having their membrane removed and then placed at room temperature for about 30 minutes. I again set-up the Performer for indirect heat low.
With two racks of ribs in play, I opted for two sauces, my go to sweet red and a carolina mustard.
For a change of pace, I moved my sauce prep from the Summit's side burner to our fire pit. With the continual effort of slowing burning the downed wood in our yard, I thought I might as well go all rustic and work some sauce over the coals. As an added benefit, when the sauce begin to boil, it didn't go all over the grill, it bounced back into the pit. This is my kind of clean-up.
With the coals at temp, I dropped some apple chunks on the grill and at the first sign of smoke dropped the ribs.
Around the two hour mark of 250 degree heat, I changed the position of the ribs. Since I have the heat off to once side, I ensured even cooking by giving both racks equal distance from the coals.
The entire cook took four hours, so with 30 minutes to go, I sauced the ribs. One rack received the red treatment, while the other enjoyed the yellow. After 15 minutes more, I sauced them again. I know a lot of people like to wrap their ribs in foil when they sauce, but I prefer to sauce them on the grate. The sauce certainly adds something, but in the end I want the meat to be the star of the show.
With the meat pulled back from the bone, the ribs were done.
Then, using a knife, I cut the ribs up for serving. Moist, flavorful and just a little bit of meaty resistance. Yum.
Mike Lang