Recipe Background
Joe's Ribs offer a rich, smoky flavor with tender, marinated meat.
Joe's Ribs are an aromatic melding of spice and smoke, offering a rich dance of flavors that fill your kitchen with an irresistible aroma. The ground coffee and cocoa powder introduce a deep, earthy layer that blends with the sweetness of brown sugar. Ancho chili brings warmth without overpowering heat, a clever balance that invites a second helping.
Texture is key here. The ribs, marinated overnight, absorb the spices deeply, ensuring each bite is tender yet robust. Wrapping them in foil before smoking ensures that the ribs remain moist, almost steam-bathed in their own juices. As they cook low and slow in the smoker, the ambient warmth fosters a perfect tenderness that teeters on falling off the bone.
Sharing these ribs becomes a sensory experience, best embraced with a stack of napkins. Gather friends or older family members around, and take a simple moment to appreciate the deep caramelization of the barbecue sauce brushed on at the end. This last step allows the flavors to meld and deepen, and as the sauce bubbles slightly in the heat, you’ll find it hard not to sneak a taste before they hit the table.
Ingredients
- 2 tablespoons ground coffee
- 2 tablespoons 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
- 2 (3-4.5-pound) racks St. Louis spareribs back membranes cut off and discarded, excess fat trimmed
- barbecue sauce to taste
Directions
- In a medium bowl, add the coffee, the salt, the paprika, the chili powder, the dark brown sugar, the oregano, the garlic powder, the onion powder, the black pepper, the cocoa powder, and the coriander and whisk to combine.
- Place each of the rib racks on a large cutting board and evenly sprinkle them with the spice rub.
- Wrap each of the seasoned rib racks in foil and place them in refrigerator for at least 8 hours and up to overnight.
- Transfer the rib racks to room temperature while preparing the smoker.
- Preheat the smoker up to 225 degrees F until it is producing smoke.
- Place the marinated rib racks meat-side up on the hot smoker and cook, about 5-6 hours.
- Evenly brush the ribs with the barbecue sauce and cook until the sauce is caramelized, about 15-20 minutes.
- Slice the rib racks and serve.
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