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Triple C Beef Ribs Recipe


Smoked beef ribs
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4.72 from 45 votes
Taking the recipe over the top, I have created a dry rub featuring three Cs – coffee, cocoa, and chile. With its combination of sweet, savory, and spice, this rub tastes equally good when cooking other cuts of beef.

Serve with: a porter or stout.


Course:
Dinner
,
Main Course
Cuisine:
American

Makes:

Servings: 2 rack each

Takes:

Prep Time: 10 minutes
Cook Time: 6 hours

Ingredients

  • 2 tablespoons ground coffee
  • 1 tablespoon brown sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon ancho chile powder
  • 2 teaspoons ground black pepper
  • 1 rack beef back ribs (approximately 2 1/2 pound rack)
  • 3/4 teaspoon Morton coarse kosher salt (1/4 teaspoon per pound of meat)
Notes:
About the salt: Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Combine the rub ingredients in a small bowl and set aside while you prepare the ribs.
  • Remove the membrane from the ribs (read more on removing the membrane here).
  • Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. 
  • Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side. 
  • Cook. Once the smoker or grill is ready, season the ribs on both sides with the dry rub mixture. 
  • Place the rack of ribs on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the fully opened top vent positioned directly above the ribs in order to force the smoke over and around the meat. Allow the ribs to smoke until the meat is tender and has reached an internal temperature of 203°F, approximately 6 hours.
  • Serve. Remove the ribs from the grill, slice between the bones, and serve immediately.