I've played around with various rubs and the combination of ancho and espresso I love. —Dono
1 (or more if you want to share)
espresso ground coffee
fresh cracked black pepper
paprika (if using smoked, reduce to .5 tsp)
Chimayo red chili powder - substitute cayenne, reduce to .25 tsp
In This Recipe
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)