Pork Spare Ribs with Coffee Cocoa Dry Rub
The Coffee Cocoa Dry Rub adds depth and a subtle bitter undertone to the ribs that is absolutely addictive. Do not be afraid to use this rub on a good cut of beef for more of a dry-aged taste.
Prep time: 10 minutes | Cook time: 3 1/2 hours | Servings: 4-6
2 racks Smithfield® St. Louis Style Pork Spareribs, membrane removed
Coffee Cocoa Dry Rub:
7 teaspoons salt
2 tablespoons dark brown sugar
4 teaspoons chili powder
1 tablespoon ground coffee
2 ½ teaspoons unsweetened dark cocoa powder
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon ancho chile pepper
1/8 teaspoon coriander
1/8 teaspoon turmeric
- Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 250°F.
- To make the dry rub: In a small bowl, combine the salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander, and turmeric.
- Remove the membrane from the back of the ribs. Generously apply the dry rub onto the front and back of the ribs. Gently pat to ensure that the rub adheres.
- Put the slabs meat side up over indirect heat, away from the coals, close the lid, and cook until the ribs are tender, about 3 hours 30 minutes.
- Remove the ribs from the grill and let them rest uncovered for 5 minutes. Slice the ribs between the bones and serve.
Article courtesy of Family Circle, 2018.
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