? lb Beef Short Ribs (How many is up to you)
1 Cup Sugar n The Raw
1 Cup Brown Sugar
1 Cup Kosher Salt
1 Cup Coffee (Fine Grind - Or your preference)
1 Tbs Chili Powder, Paprika, White & Black Pepper, Garlic Powder, Herbs d' Provence, Cumin, Curry, Nutmeg, Cinnamon
1 qt 2 Liter of Coke
InstructionsRub Preparation; I am not a big fan of measuring so the rub is of your choice but it is what I find to be the best ratios and ingredients. It provides a sweet, hot, and different flavor kind of "woodsy". So experiment.
Blend ingedients in food processor to completely combine.
Rub short ribs (generously) you paid some good money for the ribs so don't go cheap on the rub.
Refrigerate if you like or let sit at room temperature for 1 hour.
When rub is complete go start the grill and get to 200-225 degrees.
Use dry wood chips (Again your choice) I use 4-6 chunks - scattered throughout the grill.
Use plate setter and pan of water for moisture.
Remove from fridge or counter place the ribs on the grillGrill Short Ribs at 200-225 for 3 hours.
After 3 hours remove and set aside.
Place short ribs in a second tin (first was filled with water on plate setter)
Fill second tin with a 2 liter of coke (I like coke but use whatever you want - my next batch will be coke and Woodward Reserve)
Cover with foil
Remove 1st tin with water.
Replace grill and place 2nd tin with ribs/coke on grill
Baste for 1 additional hour at 200-225.
Remove from grill and let sit for 30/45 minutes then serveNotesRub is an experiment so have fun. I have even used coco. For me it is gotta be sweet, a little salty, a little hot and different. That's why I like the coffe or coco.
Coke is different but it works to keep the meat moist and does not impede the rub or the flavor.Number of Servings: Time to Prepare: