Spareribs and potato salad

[austin87]

Got some spareribs. Rubbed with the following (I only measured the ingredients with numbers next to them):

1/2 cup brown sugar
1/4 cup salt
2 Tbs fresh ground coffee
Black pepper
Paprika
Cayenne
Garlic powder
Onion powder



I used the charcoal baskets to build a bank of coals (mostly Coshell with some K Comp mixed in) because I don't have fire bricks yet and I wasn't feeling the snake. Hickory and pecan chunks scattered throughout. Lit 10 K Comp and dumped them on top to start a minion.

I wrapped in foil with butter, a little more rub, and a little cider vinegar at 3 hours. Holding dome therm at 250-275 consistently. I thought after I had already wrapped that a little Guinness leftover from St Patty's Day would have been a good addition to the braising stage, but I missed that boat.

I'm about 4 hours into a 3-2-1 but I'll probably end up at 5 hours total because I'm getting hungry. The potato salad is a warm German potato salad from Bobby Flay - http://www.foodnetwork.com/recipes/bobby-flay/german-potato-salad-recipe.html

More to come!

[Cuda Dan]

Looking good so far. I hope the meal was great!

[austin87]

So Bobby Flay's potato salad is awesome. I rarely measure and I didn't have red onion so I used shallot instead, but it turned out great. The ribs ended up cooking for about 5 hours rather than 6 and I'm really glad I did that. My dome therm was 250-275 the whole time. They got 3 hours with smoke, about an hour fifteen in foil, and about 45 minutes unwrapped with smoke again. No sauce, didn't need it, really moist.



Good bend







If I can always do spareribs like that I don't ever need to eat baby backs again.

[1buckie]

Ahhhh........bend just to the crack......


Can tell those were good......keep trying spares, you might end out liking them a lot better !!!

[Johnpv]

Those are some tasty looking ribs!

[Nate]

The ribs look great! So, what flavor does the ground coffee give...coffee flavor? I've been wanting to try a coffee rub.

[1buckie]

The ribs look great! So, what flavor does the ground coffee give...coffee flavor? I've been wanting to try a coffee rub.

@Nate  Here's an easy entry into the wonderful world of coffee......

http://www.mccormick.com/Grill-Mates/Flavors/Dry-Rubs/Grill-Mates-Cowboy-Rub


Good stuff, esp. on beef.....


Gives you an idea so so can then mix your own if you'd like.........

.

[Troy]

nice color on those ribs!!

[austin87]

@Nate it's the first time I've used coffee on ribs but I have used it in a rub for rib eyes and melted a little blue cheese on top.... Give that a try. Buckie's post from McCormick's is a good place to start and there are quite a few variations if you google search coffee rub.

I had the idea to put it in the rib rub basically because it was a little too sweet when I tasted it and I wasn't sure what else to add. I didn't really want to venture towards Mexican flavor (chili powders, cumin, coriander - coffee does pair well with those too) because I use them all the time and it didn't need more salt or pepper. The coffee gives it a really full and rounded out flavor but you don't really taste it.

These were bite off the bone, but not falling off. I also didn't bother trimming them except removing the membrane on the bottom side. I think that's ok for family ribs at home!