Rancho’s Cold Brew Smoked Beef Ribs

Rancho’s Cold Brew Smoked Beef Ribs

For our Rancho’s Cold Brew Smoked Beef Ribs, we used some exceptional Snake River Farms full plate short ribs for this recipe! I hate coffee anything, and when Jessica suggested using cold brew to make a wet rub, I wasn’t sure if I would like it. Once again, my wife is correct, and these ribs were awesome! Big Green Egg came through again with helping us achieve a great product. The wet rub we created was inspired by some of the Dizzy Pig Seasonings coffee rubs we have tried in the past.


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Rancho's Cold Brew Smoked Beef Ribs
Cold Brew Short Ribs
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Cold Brew Short Ribs
Instructions
  1. Combine all of the dry ingredients to form a rub.
  2. Then, slowly pour the cold brew into the rub until it forms a paste (you may not need the full ½ cup of Cold Brew).
  3. Apply the paste to all surfaces of the short rib.
  4. Place rib in an XL ziplock bag (2 Gallon Size), or wrap it in plastic wrap and place in the fridge overnight.
  5. Set up your charcoal grill for indirect smoking/grilling, bring the cooker to 275°F.
  6. Place the short ribs meat side up in the smoker. Smoke the ribs for the first two hours at 275°F.
  7. Reduce smoker to 250°F and cook until the rib reaches an internal temperature of 185°F.
  8. At this point, wrap ribs in butcher's paper, or place them in a large paper grocery bag. Once wrapped, place back in the smoker until the ribs reach 203°F internal temperature.
  9. Remove from the smoker and allow the rib to rest in the paper for 20-25 minutes before serving.
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