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Serves
1 (or more if you want to share)
Author Notes
I’ve played around with various rubs and the combination of ancho and espresso I love. —Dono
Ingredients
1 tablespoon
Ancho powder
1 teaspoon
espresso ground coffee
.5 teaspoons
onion powder
.5 teaspoons
garlic powder
1 tablespoon
brown sugar
.25 teaspoons
dried thyme
.5 teaspoons
fresh cracked black pepper
1 teaspoon
paprika (if using smoked, reduce to .5 tsp)
.5 teaspoons
cumin
.5 teaspoons
Chimayo red chili powder – substitute cayenne, reduce to .25 tsp
In This Recipe
Directions
- Mix all ingredients
- Remove membrane from the St. Louis style ribs
- Generously salt ribs with the amount of salt you would normally put on a finished product. Let stand 10 minutes. This will draw moisture to the surface.
- Apply rub all over ribs….(use gloves or your hands may be stained).
- For best results smoke at 275 for 3 hours, wrap in foil for 1 hour, remove from foil for 30 minutes or till done. Alternatively, cook indirect on a grill. Brush with a very light layer of your favorite BBQ, as an alternative, mix 1 C Catsup with .5 c vinegar, 1 TBS W. sauce, .25 C Brown Sugar and 1 TBS of this rub, simmer till thickened, (about 10 minutes)
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Tags: food