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Slow Smoked Coffee-Ancho Rubbed Beef Ribs

Slow smoked coffee-ancho rubbed beef ribs. Combines the bold flavor of coffee with the rich, slightly fruity taste of ancho chiles.
5 from 12 votes
Course Main Course
Cuisine Tex-Mex
Servings 4 people


Coffee-Ancho Rub


  • 1 rack plate or chuck ribs - 3-4 bones
  • yellow mustard - for slathering
  • water - for spritzing


The Day Before Cooking

  • Trim the silverskin and fat off of the meaty side of the ribs, then cut a crosshatch pattern on the bone side (do not remove the membrane from the bone side of the ribs).
  • Use about 1/2 teaspoon of kosher salt per pound and sprinkle it all over, sprinkling more heavily on the meaty side. Place in a pan, cover, then put in the refrigerator overnight.

Barbecue Time

  • Combine the ingredients for the coffee-ancho rub and mix together thoroughly.
  • Slather your beef ribs all over with a thin layer of mustard, then sprinkle on an even layer of your rub.
  • Preheat your smoker to cook at 275 degrees, while your ribs rest on your counter at room temperature.
  • Once your smoker is up to temperature, place the ribs in the center and insert the temperature probe in the thickest part of the meat, ensuring that it is not up against a bone. Add a few ounces of wood to the firebox. Close the lid to the smoker and have your first beer.
  • After the second hour of cooking, spritz your ribs with water, then spritz every hour thereafter.
  • Once your ribs hit 197 degrees, begin probing for tenderness as described in the article above.
  • Once your ribs have reached the proper tenderness (usually around the magic number, 203 degrees), use a pair of barbecue gloves or a towel to remove them from the pit. Wrap with your peach butcher paper, and place in a pan. Transfer the pan to an ice chest along with a couple of old towels. Close and seal the lid to the ice-chest, and let rest for 1 hour.
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