Coffee-Rubbed Sweet Heat Ribs
Bold, earthy coffee and brown sugar rub meets sweet and spicy heat — a unique rib recipe that delivers complex, layered flavors.
Prep
15 min
Cook
300 min
Total
325 min
Servings
4
Difficulty
medium
Ingredients
Coffee Rub
Ribs
Instructions
Make the coffee rub
Combine all rub ingredients, ensuring the coffee is very finely ground — coarse grounds create a gritty texture. The rub should have a uniform, sandy consistency.
Prep the ribs
Remove the membrane from the bone side. Brush ribs with olive oil as a binder and apply the coffee rub heavily on both sides. Let sit at room temp for 30 minutes.
Smoke
Set smoker to 250°F with pecan wood for a smooth, nutty smoke that pairs well with the coffee. Place ribs bone side down and smoke for 3 hours, spritzing with apple cider vinegar every 45 minutes.
Pro tip: Pecan wood is the ideal match for coffee rub — its subtle nuttiness complements the coffee without competing.
Wrap
Wrap ribs in butcher paper with a drizzle of honey. Return to smoker for 1.5 hours at 250°F until tender.
Finish unwrapped
Unwrap and return to smoker for 30 minutes at 275°F to firm up the bark. Brush with a thin coat of honey in the final 10 minutes.
Rest and serve
Rest 10 minutes. The dark coffee bark looks dramatic — slice between the bones and serve without sauce to let the coffee rub shine.
Serving Suggestions
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