Sure I love juicy and tender beef ribs but the thing I love the most about my ribs is the bark.
And to make the most bark I just add more surface to the ribs by smoking them as individual ribs.
- Short ribs
For the dry rub
- 1 part fleur de sell
- 1 part ground black pepper
- 1/2 part onion powder
- 1/8 part garlic powder
For the mopping sauce
- 1 cup of strong coffee
- 1 tbsp of raw cane sugar
- 1 cup of ketchup
- 1/2 tbsp of ground black pepper
- 1 tbsp of salt
- Trim the ribs by cutting off the silverskin and harder pieces of fat. Cut the meat in single ribs.
- Mix the ingredients for the dry rub and sprinkle an even layer on all sides of the meat.
- Fire up your grill with an indirect temperature off 120°C (248F). Add some smoke wood to the charcoal. Place the ribs on the grates on the cooler side and close the lid.
- Put a pan on the fire and put in the coffee. Add the sugar, black pepper and the salt and let it simmer till all the sugar dissolves.
- When the dry rub sticks to the meat, you can start mopping the ribs every hour with a mopping brush.
- The ribs are ready when they reach a core temperature of 94°C (201F). Take the ribs out off the grill and let them rest for 15 minutes.
- Cut the meat of the ribs and in slices against the grain. Serve it with pickles and coleslaw.
Big thanks to Kamado Joe for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.