Servings: 1 rack; 2-4 servings
Ingredients
- 1 rack of Smithfield extra tender back ribs
- lime*
- olive oil**
For the rub
- 2 tbs ground coffee
- 3 tbs brown sugar
- 2 tbs chili powder
- 2 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
Instructions
- In a bowl combine all the ingredients for the rub and stir them together until thoroughly combined. Press half the rub into one side of the rack, flip the rack over and press the remaining on that side. Make sure to evenly spread out the spices.
- Stack the charcoal to one side of the grill to ensure a smokey fire.
- Combine all the ingredients for the rub and spoon onto both side of the ribs.
- Place the ribs meat side down over the other side of the grill.
- Smoke the meat for 6-8 hours, depending on how hot coals are. Brush periodically with olive oil. The ribs are done when the meat begins to fall from the bone or the internal temperature reaches between 190 and 203F for maximum tenderness.
Notes
*Add a squeeze of fresh lime just before serving if desired.
**Olive oil is for brushing, the amount used will vary based on how often you brush the ribs. I used approximately 2 tbs.
**Olive oil is for brushing, the amount used will vary based on how often you brush the ribs. I used approximately 2 tbs.
Nutrition
Serving: 2-4 servings
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