The trick is to smoke the meat and not make the meat smoke
Date:April 05, 2008 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Red Eye Ribs with Cafe au Lait BBQ Sauce
The rub used ground coffee with chicory plus coriander, kosher salt....
...chili, garlic & onion powder plus freshly ground black pepper
The color of the rub was a little lighter than many I’ve used
The meat was rubbed, wrapped w/ plastic wrap & refrigerated 4 hours
The ribs after 4 hours wrapped and stored in the refrigerator
Mop sauce from more coffee, bourbon, butter, vinegar salt & pepper
The mop sauce is cooling off
The BBQ sauce reminded me of a spicy brown meat gravy
It was made from coffee with chicory & 14 other ingredients
The sauce is just about done
The ribs have just gone on the smoker
4 hours later the ribs are done-the bones are showing about 1/4”
The ribs come inside for a quick varnish with the redeye BBQ sauce
The ribs are off the smoker & onto the grill for a final sear
The ribs are seared for 3-4 minutes
The ribs back off the gas grill after a final sear
The ribs get a 3 minute sear on each side under medium heat
These ribs have an unusual flavor including a distinct coffee flavor
The ribs are coated with the wonderful redeye BBQ sauce
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What attracted me to these ribs is they were different. The recipe came from Ribs, Ribs, Ribs and these ribs weren’t from one of the 5 standard BBQ regions. The main ingredient in the rub, mop sauce and BBQ sauce was coffee with chicory. The BBQ sauce added in heavy cream to balance out the bitter flavor of the chicory just like a New Orleans style cafe au lait. Once again I had some great ribs from Whole Foods and I guessed right on the timing for these ribs-which resulted in some of the best ribs I’ve ever made. The recipe was intended to be cooked indirectly on a grill at 350 degrees, to be followed by a 3 minute per side sear on direct heat. I decided to do these low and slow at 225 on the smoker and finish them with the 3 minute sear on my gas grill.
The rub and mop sauce had coffee as the main ingredient, as did the BBQ sauce. The BBQ sauce was interesting with 15 different ingredients. It reminded me of a spicy meat gravy-the kind that is so good you want to mop up the leftovers with your bread. I must say these ribs were probably the best I’ve made to this point, and quite different from most other ribs I’ve tried. Having said that: they are not something I could eat all the time, but are great on special occasions.