About
Moving into a new neighborhood can be a little intimidating. You've gotta start from scratch when it comes to building relationships, that is, if the people are willing to branch out and connect. Well, we got really lucky with ours. The first week we moved in, we got invited to try Joe's Ribs! There's a good reason that they're famous throughout our special little subdivision. They're smokey, sweet, and tangy, and don't get us started on how tender that meat is. They're absolutely phenomenal. We're as grateful for Joe as we are for Joe's Ribs! They hold a special place in our hearts (and tummies)!
Ingredients
- 2 tablespoons ground coffee
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoon ancho chili powder
- 1 tablespoon dark brown sugar
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cocoa powder
- 1/2 teaspoon coriander
- 2 (3-4.5-pound) racks St. Louis spareribs, back membranes cut off and discarded, excess fat trimmed
- barbecue sauce, to taste
Directions
Step 1 -In a medium bowl, add the coffee, the salt, the paprika, the chili powder, the dark brown sugar, the oregano, the garlic powder, the onion powder, the black pepper, the cocoa powder, and the coriander and whisk to combine.
Step 2 -Place each of the rib racks on a large cutting board and evenly sprinkle them with the spice rub.
Step 3 -Wrap each of the seasoned rib racks in foil and place them in refrigerator for at least 8 hours and up to overnight.
Step 4 -Transfer the rib racks to room temperature while preparing the smoker.
Step 5 -Preheat the smoker up to 225 degrees F until it is producing smoke.
Step 6 -Place the marinated rib racks meat-side up on the hot smoker and cook, about 5-6 hours.
Step 7 -Evenly brush the ribs with the barbecue sauce and cook until the sauce is caramelized, about 15-20 minutes.
Step 8 -Slice the rib racks and serve.
