Coffee-rubbed short rib

Coffee-rubbed short rib

By
From
Deep South
Serves
4
Photographer
Andy Sewell

Short ribs are a good starting point for learning how to smoke well at home because the cut of meat is often well marbled with intramuscular fat. The fat gives flavour, but the ratio of fat to meat is forgiving enough should you allow the meat to cook beyond the temperature necessary to break down the collagen. To execute this properly, you’ll need a simple home smoker such as a Weber or Big Green Egg (a lid is necessary), and a probe thermometer. Remember that good barbecue retains a nice bite in the end product, so aim for tender meat that isn’t mushy.

Ingredients

Quantity Ingredient
2 racks jacob’s ladder short ribs
1 tablespoon sea salt
1 tablespoon light soft brown sugar

For the coffee rub:

Quantity Ingredient
125g paprika
15g onion powder
15g garlic powder
15g chilli flakes
15g crushed black pepper
7g dried oregano
25g coffee beans, freshly ground

For the BBQ glaze:

Quantity Ingredient
50g light soft brown sugar
50g honey
200ml orange juice
200ml cider vinegar
200ml beef stock
1 tablespoon dark soy sauce
2 teaspoons wholegrain mustard

Method

  1. Rub the meat all over with the salt and sugar and leave to sit at room temperature for 15–20 minutes. Meanwhile, mix everything together for the coffee rub. Once the meat begins to sweat, rub it all over with the coffee rub. Place in a smoker at 107°C and cook for 4–5 hours, until the internal temperature reaches 80°C. Remove from the smoker and wrap in baking parchment. Leave to rest in a warm place for an hour.
  2. Meanwhile, make the glaze. Dissolve the sugar in the honey by bringing them to a light simmer. Carefully pour in the orange juice and cider vinegar, stirring until smooth. Raise the heat and simmer until reduced in volume by a third. Add the beef stock and let the mixture reduce again by a third to a half, until it has a thick, syrupy consistency. Be careful not to over-reduce or it could turn bitter. Remove from the heat and stir in the soy and mustard. Leave to cool to room temperature.
  3. Carve the meat and serve warm, with the sauce on the side.
Tags:
American
Southern cooking
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