Coco-Joe's Hickory Smoked Ribs
- Ready In:
- 5hrs
- Ingredients:
- 6
- Yields:
-
3 racks of ribs
- Serves:
- 6-8
ingredients
- 6 -8 lbs racks of baby-back pork ribs (3)
- 1⁄3 - 1⁄2 cup cocoa nibs
- 1⁄3 - 1⁄2 cup french roast coffee beans
- 2 (12 ounce) bottles Mrs. Dash seasoning mix (mesquite grill marinade)
- 1 tablespoon Mrs. Dash seasoning mix (Extra Spicy)
- 1 1⁄2 cups light brown sugar
directions
- Rub and marinate the ribs starting the evening before and let sit overnight.
- Soak 5-8 pounds of hickory chips in water for 24 hours prior to cooking.
- _______________________.
-
Dry Rub and Marinating:
- Grind coffee and cocoa nibs in a coffee grinder until very fine.
- Place 1/2 of coffee/cocoa mix in dry rub bowl.
- Add Extra Spicy seasoning.
- Add 3/4 cup brown sugar.
- Mix well with fork, then rub and press in well to each rack, front and back, until the sugar makes the meat sweat.
- After ribs have been rubbed, cover each with a generous coating of Mesquite Marinade (about 2/3 bottle, or more, to taste).
- Cover with foil and marinate in fridge overnight.
- _____________________________.
-
Slather sauce:
- Place remaining 1/2 coffee/cocoa mix in a sealable bowl.
- Add 3/4 cup brown sugar.
- Add remaining Mesquite Marinade sauce.
- Mix well and allow to sit in fridge overnight so flavors mix.
- Stir well before each application.
- _________________________________.
-
Cooking instructions:
- Using indirect heat on a charcoal grill, cook/smoke for 4.5 to 5 hours, keeping temperature at the grill surface between 250 and 275.
- Check every 30 minutes to turn ribs, replenish fire, and add a coat of slather.
- Ribs are done when meat will pull easily from bone and when well blackened.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love to cook, golf, and garden. My favorite kitchen activities include baking breads, pies, and other confections.