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Serves
1 (or more if you want to share)
Author Notes
I've played around with various rubs and the combination of ancho and espresso I love. —Dono
Ingredients
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1 tablespoon
Ancho powder
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1 teaspoon
espresso ground coffee
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.5 teaspoons
onion powder
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.5 teaspoons
garlic powder
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1 tablespoon
brown sugar
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.25 teaspoons
dried thyme
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.5 teaspoons
fresh cracked black pepper
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1 teaspoon
paprika (if using smoked, reduce to .5 tsp)
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.5 teaspoons
cumin
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.5 teaspoons
Chimayo red chili powder - substitute cayenne, reduce to .25 tsp
Directions
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Mix all ingredients
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Remove membrane from the St. Louis style ribs
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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.
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Apply rub all over ribs....(use gloves or your hands may be stained).
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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)
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