Directions
- Make the Rub
In a small bowl, mix coffee, brown sugar, salt, pepper, chili powder, paprika, and onion powder.
Rub ribs with olive oil, then coat thoroughly in the dry rub. - Smoke the Ribs
Preheat smoker to 250°F. Place ribs bone-side down and smoke for 5–6 hours until meat is tender and pulls back from the bone.
- Rest and Slice
Let rest 15 minutes, then slice between bones and serve. Rich, earthy, and bold—perfect with pickled red onions or a stout beer.
