The Ribs I Made

Coffee dry rub:

6 T Ground Coffee
2 T Coarse Salt
4 T Paprika
4 T Brown Sugar
2 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
1 t Coriander
1/2 t Cloves
1/2 t Nutmeg
1/2 t Cinnamon

Prepare ribs. I did mine STL style. You have to trim them square-ish, and remove the membrane. That last part is critical. Let sit 24 hours.

Sauce:

2 C Ketchup – Save the squeeze bottle
1 15oz can Tomato Sauce
1 1/4 C Brown Sugar
1 1/4 C Red Wine Vinegar
1/2 C Unsulfured Molasses
4 t Hickory flavored liquide smoke
2 t Butter
1/2 t Garlic Powder
1/2 t Onion Powder
1/4 t Chili Powder
2 t Paprika
1/2 t Ground Celery Seed
1/4 t Cinnamon
1 t Chipotle
1 t Salt
1 t Coarsely Ground Pepper

Simmer over low heat for 45 minutes. Makes 6 cups supposedly. Fill the leftover empty ketchup bottle for later use. That should leave 3-4 cups. Most will go on the ribs.

Cooking:

The ribs should go on indirect medium heat. Meat side down first, for about 45 minutes — tip, you can make the sauce while the ribs are on for their first run. Next. Flip the ribs and smother in sauce, then re-cover. Every 30 minutes, flip the ribs and smother in sauce after. This goes on for about 3 hours, but depends on the thickness of the ribs. You will notice the meat separating from the bones when it is done.

Remove from heat and cover with foil, to be served 30 minutes later.

Credit (I did make a few adjustments to these):

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