Coffee Rubbed Ribs with Espresso BBQ Sauce
ฝัง
- เผยแพร่เมื่อ 28 ส.ค. 2024
- My two favorite things in the world are Ribs and Coffee! This recipe combines both to create a deep, savory rib that you'll love! You can go to my website Melissacookston.com for the full recipe! Thanks for watching!
![ฮักเทื่อสุดท้าย - บอย ศิริชัย [OFFICIAL MV]](http://i.ytimg.com/vi/-1PoPoQ-B-k/mqdefault.jpg)
Let me know what you think!
Melissa Cookston I have never tried coffee on pork, just beef. I guess I have some homework. Nice work y’all
@@FLYINGSMOKE Just like with beef, It gives it a rich savoriness. I wouldn't use it everyday, but it's nice for a changeup. I didn't wrap these ribs so they came out a little darker, but were delicious.
Melissa Cookston well we will have to try it. When I do ribs for just us I don’t wrap very often
Making these next week for a get together with friends. But with a Jack bbq sauce...can't wait 🤤🤤🤤
I've always thought about coffee marinade for ribs before rubbing & smoking, so glad I stumbled upon this video!!! Definitely will try this sometime! 🔥🤟
I want to try some!
Can't wait to try it.
Espresso barbecue sauce. Can you please supply the ingredients and quantities for the sauce. Thank you in advance.
Yum!
😎always great videos & food👍
Thank you!
Quantities to make the rub & sauce would have helped. Everything looks great.
Ingredients
• For the rub
• 2 tablespoons freshly ground coffee
• 2 tablespoon kosher salt
• 2 tablespoons paprika
• 1 tablespoon ancho chili 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
Where;s the recipes
I love the way your food always looks...keep those videos comin please
Thank you! I have quite a few more coming out soon!
the recipes are on the website.
Hey. Made your Pitt boss ribs and love them. So tender they fall apart before I can cut them. How do I get them a tad bit less tender so I can cut and serve with better presentation? I cook them 2 hours naked and two hours wrapped as you did in the video. Thanks
Just cook them a bit less time or lower your temp. Every rib is going to cook differently.
Melissa do you prefer to use spare ribs or baby back... I know you can turn one into the other but curious if you prefer to get spares and trim them yourself or just buy them already trimmed.
I think you're a little mixed up about ribs, and that's ok. "Babyback ribs" are really a marketing term. In the food business they're known as "loin back" ribs, and that's the area they are cut from, at the top of the pig, underneath the loin. Spare ribs are the lower portion of the rib cage, and include part of the breast bone. When you trim that section off, they are then known as "St. Louis style" ribs. So, you can trim a spare to a St. Louis rib. I generally refer to them still as spare ribs, I should be more specific though. And yes, I never cook full spare ribs, as the added bone area makes them cook unevenly. Thanks!
@@MelissaCookston ah yes, thats what I was thinking, spares to st louis and thanks for the info. I normally smoke the whole spare rib and dont put the time in to trim them down. I have a pretty cheap vertical smoker with offset box made of thin metal and not really sealed well but I seem to have good luck keeping my temps anywhere from 225-275 and do them for 6hrs unwrapped and they usually turn out pretty good. Which do you prefer personally, spare/st louis or loin back? I'm sure my daughter could have corrected me too on the terminology, lol, she graduates from Culinary school this Saturday.
@@jedimann7468 I'm an old hand at Memphis in May contests, and Babybacks are the rib of choice on that circuit and in my area. It was odd when I started traveling that everyone else used spares/St. Louis. I've adapted now, and cook either depending on how I think the recipe would turn out best. But, if I'm picking one, TEAM BABYBACK!
@@jedimann7468 Also, tell your daughter CONGRATS! We also used to cook the trimming from the spares and call them "Trash ribs." They're actually pretty good cooked that way, and you make the St. Louis part of the rib much more easier to cook.
Melissa Cookston I take the trimmings and put them in a side pocket of foil and pull the meat for sliders when done.
I finished watching the BBQ challenge on Netflix and looked you up. Cannot wait to try some of your recipes and techniques. Congrats on all your accomplishments!