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SRF STL ribs...looking for a rub recipe

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  • grantgallagher
    Club Member
    • Feb 2018
    • 1234
    • NJ

    SRF STL ribs...looking for a rub recipe

    Hey guys

    I have some ribs dry bringing for tomorrow and usually i use memphis dust but im looking for something a little different this time. Does anyone have an expresso based recipe they have had success with on ribs?

    Best
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 10630
    • Kansas Territory
    • Grills / Smokers
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    #2
    I found this, which has some good ideas...
    Hope this helps git ya started.
    Last edited by Mr. Bones; June 30, 2018, 07:21 AM.

    Comment


    • grantgallagher
      grantgallagher commented
      Editing a comment
      as usual...i type before i think and forget to do a search.

      Thank you

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      No worries, brother! grantgallagher
      We're all here to help each other out!
  • JCGrill
    Club Member
    • Mar 2017
    • 1867
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    #3
    I'd probably use this on beef, not pork, but I like his recipes.
    https://barbecuebible.com/recipe/espresso-rub/

    Comment

    • grantgallagher
      Club Member
      • Feb 2018
      • 1234
      • NJ

      #4
      Screw it, i just made one up, lol.

      2 tbsp fine ground expresso
      2 tbsp unsweetened cocoa
      2 tbsp paprika
      1 tbsp coarse black pepper
      1 tbsp ancho chili
      1 tbsp brown coconut sugar
      1 tsp ginger powder
      1 tsp onion powder
      1/2 tsp corriander

      If nothing else it will certainly be...interesting. Will report back when the cook is done tomorrow.

      Comment


      • EdF
        EdF commented
        Editing a comment
        Looks great. I have a recipe from Joe Famularo's Joy of Grilling somewhere in the house. It was for a pork roast. I've used it and was pleased. I can try to find it if you want.
    • jgreen
      Charter Member
      • Oct 2014
      • 2751
      • Winnipeg Manitoba Canada
      • Cookers:
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      #5
      Does sound interesting. Look forward to the taste test results.

      Comment

      • wrgilb
        Club Member
        • Jan 2018
        • 269
        • Santa Cruz, Ca. area

        #6
        Here's my recipe;

        1 Tbs. finely ground espresso coffee beans
        1 Tbs. pure ancho chile powder
        1 tsp. natural cocoa powder
        1 tsp. granulated garlic
        1/2 tsp. ground cumin
        1/2 tsp. brown sugar
        1/2 tsp. ground fennel seed
        1/8 tsp. ground allspice
        4 tsp. kosher salt
        2 tsp. freshly ground black pepper


        Comment


        • grantgallagher
          grantgallagher commented
          Editing a comment
          Ooh. I like the inclusion of fennel. My wife hates that taste though so its rarely present in my spice cupboard
      • grantgallagher
        Club Member
        • Feb 2018
        • 1234
        • NJ

        #7
        Into the last hour. Cranked up the heat to 325 for the last hour to really crisp up bark after wrapping.

        Comment

        • grantgallagher
          Club Member
          • Feb 2018
          • 1234
          • NJ

          #8
          Its pretty great. Def an overall earthy feel. I think i would dial up the ancho or maybe add some chipotle next time. Not catxhing much of the chili.

          it does not taste like coffee or chocolate, like i said just an overall deep earthy taste. Would probably pair really well with an old world dry red wine
          Attached Files

          Comment

          • grantgallagher
            Club Member
            • Feb 2018
            • 1234
            • NJ

            #9
            Click image for larger version

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            Comment

            • grantgallagher
              Club Member
              • Feb 2018
              • 1234
              • NJ

              #10
              this was done with the 3-2-1 method and butcher paper. whole cook ran about 235 or just under. smoked with cherry wood

              Comment

              • JCGrill
                Club Member
                • Mar 2017
                • 1867
                • Minneapolis / St Paul burbs
                • Charcoal - 22" Weber Kettle
                  Gas - Saber
                  Smoker - Green Mountain Daniel Boone
                  Portable - Charbroil Tabletop Propane Grill

                #11
                Take a look at the free site, Clint Cantwell has a recipe for beef back ribs, and there's a rub recipe too. Chili, cocoa and coffee. Not far from what you did

                Comment

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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