Smoky Coffee-Rubbed Beef Short Ribs with Cherry BBQ Glaze

How to Make Smoky Coffee-Rubbed Beef Short Ribs with Cherry BBQ Glaze

1. 1

   Step 1: Trim and apply the coffee spice rub

   Pat the short ribs dry and trim any loose silver skin or large fat deposits. In a bowl combine ground coffee, brown sugar, smoked paprika, kosher salt and black pepper, mixing until uniform. Rub the spice blend all over the ribs, pressing it into the meat; let them rest at room temperature 30–60 minutes or refrigerate overnight for deeper flavor. Bring chilled ribs back to room temperature before placing on the smoker.

   For this step

   • 4 lbBone-in beef short ribs
   • 1/4 cupFinely ground dark roast coffee
   • 1/4 cupPacked dark brown sugar
   • 1 tbspSmoked paprika
   • 1 tbspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat smoker and set up for low-and-slow

   Preheat your smoker to a steady 225°F (107°C) and use hardwoods such as oak, hickory, or a fruit wood for added sweetness. Place a water pan in the smoker if your unit supports one to help maintain moisture. Arrange the ribs bone-side down on the grate with space between pieces for even smoke exposure.
3. 3

   Step 3: Smoke and make the cherry BBQ glaze

   Smoke the ribs undisturbed for about 2½–3 hours, until a dark bark forms and the internal temperature reaches roughly 165°F (74°C). While the ribs smoke, combine cherry preserves, apple cider vinegar and Worcestershire sauce in a small saucepan and simmer gently for 6–8 minutes until the preserves melt and the sauce becomes glossy and slightly thickened. Taste and adjust balance with a teaspoon of vinegar or a pinch of salt if needed; keep the glaze warm for basting.

   For this step

   • 1 cupCherry preserves (for glaze)
   • 2 tbspApple cider vinegar (for glaze)
   • 1 tbspWorcestershire sauce (for glaze)
   
4. 4

   Step 4: Wrap, baste and continue cooking

   Brush a generous layer of the cherry glaze over the ribs, then wrap each rack tightly in foil to speed tenderization (the 'Texas crutch'). Return the wrapped ribs to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C), about 1–1½ hours more depending on size. The foil phase will render connective tissue and make the meat fork-tender.
   
5. 5

   Step 5: Unwrap, glaze again and set the finish

   Carefully unwrap the ribs and discard accumulated juices or reserve them for a sauce. Brush another coat of the cherry glaze over the exposed meat and return the ribs to the smoker or a hot grill for 15–30 minutes to caramelize the glaze and firm the bark. Watch closely to avoid burning; the glaze should become shiny and slightly sticky.
   
6. 6

   Step 6: Rest, slice and serve

   Remove the ribs and tent loosely with foil; rest for 20–30 minutes to let juices redistribute and the glaze set. Slice between the bones and serve warm with any remaining glaze on the side. These rich, smoky short ribs pair well with creamy mashed potatoes or grilled vegetables.

1. Pat the short ribs dry and trim any loose silver skin or large fat deposits. In a bowl combine ground coffee, brown sugar, smoked paprika, kosher salt and black pepper, mixing until uniform. Rub the spice blend all over the ribs, pressing it into the meat; let them rest at room temperature 30–60 minutes or refrigerate overnight for deeper flavor. Bring chilled ribs back to room temperature before placing on the smoker.
2. Preheat your smoker to a steady 225°F (107°C) and use hardwoods such as oak, hickory, or a fruit wood for added sweetness. Place a water pan in the smoker if your unit supports one to help maintain moisture. Arrange the ribs bone-side down on the grate with space between pieces for even smoke exposure.
3. Smoke the ribs undisturbed for about 2½–3 hours, until a dark bark forms and the internal temperature reaches roughly 165°F (74°C). While the ribs smoke, combine cherry preserves, apple cider vinegar and Worcestershire sauce in a small saucepan and simmer gently for 6–8 minutes until the preserves melt and the sauce becomes glossy and slightly thickened. Taste and adjust balance with a teaspoon of vinegar or a pinch of salt if needed; keep the glaze warm for basting.
4. Brush a generous layer of the cherry glaze over the ribs, then wrap each rack tightly in foil to speed tenderization (the 'Texas crutch'). Return the wrapped ribs to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C), about 1–1½ hours more depending on size. The foil phase will render connective tissue and make the meat fork-tender.
5. Carefully unwrap the ribs and discard accumulated juices or reserve them for a sauce. Brush another coat of the cherry glaze over the exposed meat and return the ribs to the smoker or a hot grill for 15–30 minutes to caramelize the glaze and firm the bark. Watch closely to avoid burning; the glaze should become shiny and slightly sticky.
6. Remove the ribs and tent loosely with foil; rest for 20–30 minutes to let juices redistribute and the glaze set. Slice between the bones and serve warm with any remaining glaze on the side. These rich, smoky short ribs pair well with creamy mashed potatoes or grilled vegetables.