This one is for the coffee lovers! The combination of espresso and brown sugar adds a thick layer of bark that tastes incredible, combining the bitter quality of dark roasted coffee beans with the familiar sweet bite of brown sugar.
Category
Pork
Servings
4-6
Prep Time
15 minutes
Cook Time
4-6 hours
Ingredients
GMG Texas Pellets
2 tbsp Olive Oil
1/2 c Course Ground Espresso Beans
1/2 c Brown Sugar
3 tbsp Course Ground Black Pepper
Apple Juice
Water
2 tbsp Butter, cubed
Kosmo's Q Original Competition BBQ Sauce
Directions
Preheat the grill to 225.
Wash, trim, dry, the ribs.
Pull the silverskin off of your rib rack to get them ready for the rub.
Add a light layer of olive oil to evenly coat the entire rib rack.
Mix the Espresso Beans, Brown Sugar, and Black Pepper in a bowl and sprinkle a thick coat over the entire rack(top and bottom).
Place the rack in your smoker, and smoke for 2 hours.
After 2 hours, take off the ribs and get them ready to wrap. Add another lay of the espresso rub mixture and spread the butter over the top of the ribs, then wrap them tightly.
Place them back on the smoker, face down, for 90min-2hrs until the bones start to really show on the back of the rack.
Unwrap the foil, discard the juices, and apply a light layer of Kosmo's Q Original Competition BBQ sauce evenly across the ribs.
Gently place the ribs back on your grill for approximately 60-90min. This will help create a thick layer of bark. Afterwards, cover them up and let them rest for at least 15 minutes.
Enjoy!