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SRF STL ribs...looking for a rub recipe

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    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

    #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!

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

    Comment


      #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.

      #5
      Does sound interesting. Look forward to the taste test results.

      Comment


        #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

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

        Comment


          #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

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            #9
            Click image for larger version

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              #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


                #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

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