Smoked Beef Ribs With Coffee Rub

Total Time: 6-8 hours

Prep Time: 15 minutes

Cook Time: 6-8 hours

Servings: 4-6 people

Suitable For: Slow smokers

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Why use a coffee rub? Aside from amplifying flavour, coffee grounds also help to tenderise meat, making your steak softer and locking in moisture. Simply choose your favourite brand of coffee and you're ready to smoke. Need smoking tips? Check out our advice from the pitmasters.

Ingredients

2kg beef ribs in a single rack

Yellow mustard

Spray bottle with equal parts water and vinegar

For coffee rub:

2 tablespoons freshly ground coffee

2 tablespoons table salt

2 tablespoons brown sugar

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons freshly ground black pepper

Instructions

Preheat your smoker to 150 degrees Celsius.
Using a sharp knife, remove the fat cap on the ribs.
Lightly rub yellow mustard all over the meat. This acts as a binder to help the rub stick to the meat.
Combine all the dry rub ingredients and liberally coat all sides of the meat. Make sure it's well coated.
Cook the ribs until the thickest part of the meat reaches a temperature of 95 to 100 degrees Celsius.
While cooking, you can spritz the meat every 2 hours with a spray bottle containing equal parts water and vinegar.
When the meat reaches the right temperature, remove and wrap in butcher's paper or tinfoil and set inside a cooler to rest for up to an hour.