smoking Coffee Rub suggestions Please!

• 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
• 2 racks ribs

• 2 tablespoons vegetable oil
• 1 medium onion, finely diced
• 1 15oz can tomato sauce
• 8 oz stout beer
• 1/4 cup molasses
• 1 tablespoon Dijon mustard
• 1/4 cup apple cider vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper to taste

1. 
   1.
   
   Mix together the coffee, salt, paprika, chile powder, dark brown sugar, oregano, garlic powder, onion powder, black pepper, coco powder, and coriander in a small bowl to make the rub.
   
   
2. 
   2.
   
   Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional).
   
   
3. 
   3.
   
   Remove the ribs from the fridge while preparing the smoker. Fire up the smoker to 225°F, adding a few chunks of smoking wood chunks when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 5-6 hours. If using sauce, brush on the sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer. Remove from the smoker, slice, and serve.
   
   

• 
  1.
  
  Heat oil in medium saucepan over medium heat until shimmering. Add the onion and cook until lightly browned, about 7 to 8 minutes, stirring occasionally.
  
  
• 
  2.
  
  Stir in the tomato sauce, beer, molasses, mustard, vinegar, brown sugar and Worcestershire sauce. Bring to a boil, then reduce to simmer and cook until sauce is reduced to a medium-thin thickness, about 30 to 45 minutes, stirring occasionally. Season with salt and pepper to taste.
  
  
• 
  3.
  
  Transfer the sauce to a blender and puree until smooth. Allow the sauce to cool, then store in an airtight container in the refrigerator for up to two weeks.
  
  
  
  
  

grantmichaels said:

I don't enjoy brown sugar or pork rubs on beef barbecue AT ALL ...

S&P and mustard, and then if you want to give it a little slant - cool ...

I just did a beef rub vs pork rub shoot-out to confirm what I'd come to before, and did confirm that ...

I think garlic is the next obvious ingredient - for beef - after S&P, personally ...

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Elpicante said:

BTW I use Bustello Coffee

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