The trick is to smoke the meat and not make the meat smoke

REDEYE RIBS

  Date: April 05, 2008
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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.
Related Blog Entries:
Recipe Source:
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Man Made Meals
Ribs, Ribs, Ribs:
Redeye Ribs w/ Cafe au Lait BBQ Sauce - Page 98
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Pan
  • SR Rib Rack
  • SR 19" Locking Tongs