Grilling for more than 20 years with a serious love for coffee that spans the same time, I’m not sure why it has taken so long to try a coffee rub to season ribs. After reviewing a number of options for Test Kitchen Tuesday, I landed on this recipe from Recipes Planet, persuaded by the author’s description. He doesn’t include a recipe for cooking the ribs, so my plan is to use my own Missouri-Style Ribs recipe, using this coffee rub on beef back ribs.
I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, adjustments, or suggestions.
3. Subscribe to comments so you can see what others have done.
4. If you are especially proud of your creation, snap a photo and send it to me at firstname.lastname@example.org so it can be included in this post or include a link to your site with your comment.
Coffee Rub for Ribs
Source: Recipes Planet
2 tablespoons freshly ground coffee
2 tablespoon kosher salt
2 tablespoons paprika
1 tablespoon ancho chile 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
Note from Recipes Planet author: Not a coffee drinker myself, I wasn’t sure how this would go over, but I ended up loving it-the way the coffee plays with the other spices, smoke, and meat. And the coffee-ness didn’t dominate. Rather, the ground beans added an earthy quality to an already complex mix of flavors. The ribs eaten dry were fantastic, but even better with a coating of stout barbecue sauce.