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Author Notes: I've played around with various rubs and the combination of ancho and espresso I love. —Dono
Serves 1 (or more if you want to share)
- 1 tablespoon Ancho powder
- 1 teaspoon espresso ground coffee
- .5 teaspoons onion powder
- .5 teaspoons garlic powder
- 1 tablespoon brown sugar
- .25 teaspoons dried thyme
- .5 teaspoons fresh cracked black pepper
- 1 teaspoon paprika (if using smoked, reduce to .5 tsp)
- .5 teaspoons cumin
- .5 teaspoons Chimayo red chili powder - substitute cayenne, reduce to .25 tsp
- Mix all ingredients
- Remove membrane from the St. Louis style ribs
- Generously salt ribs with the amount of salt you would normally put on a finished product. Let stand 10 minutes. This will draw moisture to the surface.
- Apply rub all over ribs....(use gloves or your hands may be stained).
- For best results smoke at 275 for 3 hours, wrap in foil for 1 hour, remove from foil for 30 minutes or till done. Alternatively, cook indirect on a grill. Brush with a very light layer of your favorite BBQ, as an alternative, mix 1 C Catsup with .5 c vinegar, 1 TBS W. sauce, .25 C Brown Sugar and 1 TBS of this rub, simmer till thickened, (about 10 minutes)
- This recipe was entered in the contest for Your Best Recipe with Coffee
Honey makes for better, refined sugar-free buns
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