I love to mix and match, and today is no different. I smoked a fantastic Black Angus rib roast to perfection with the help of an unusual dry rub.
A rib roast is a giant ribeye with a bone. It’s the best steak I could find, and I will make it even better with something else that I really love. I use a rub made with coffee and coffee made with a rub.
- A prime rib roast
- Olive oil
- half a liter of hot water
For the rub
- a handful of coffee beans
- 1/4 part ground black pepper
- 1/4 part fine sea salt
- 1/8 part garlic powder
- 1/8 part onion powder
- Grind down the coffee beans until it resembles the ground black pepper. Mix that with the ground pepper, salt, onion and garlic powder. Divide the rub into 2 parts.
- Put some olive oil on the meat and sprinkle an even layer of the rub on all sides of the rib roast.
- Mix the other half of the rub with the hot coffee or use my coffee machine method, as seen in the video. Pour the rub coffee into a spray bottle.
- Start up your smoker to a temperature of 135°C (275F) and put the rubbed rib roast on the grates. Stick a thermometer in the meat and close the lid.
- When the surface of the roast drys out, I start spraying the meat. I repeat this every time the surface dries out. This way I build up an extra layer of flavour.
- When the meat reaches a core temperature of 52°C (126F), I take it out of the smoker and let it rest for at least 20 minutes. While resting, the temperature rises till the meat is perfectly medium-rare.
- After resting, I slice the meat in thick cuts.
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BBQ gear used
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