Smoked Jalapeño Loin Back Ribs with Maple Coffee Glaze

A rich coffee glaze adds just the right touch of bittersweet depth to this peppery pork loin back ribs recipe.

1Food Prep15-20 mins
2Grill Prep10-20 mins
3The Cook3 hrs 30 min

Cooking for 6 people

Ingredients

Seasoning Paste:

2
jalapeño peppers, diced
3 tbsp.
dark brown sugar
8 tsp.
salt
2 tbsp.
coffee
2 tbsp.
paprika
2 tsp.
black pepper
1 tsp.
garlic powder
1 tsp.
onion powder
2 tbsp.
vegetable oil
1 tbsp.
soy sauce

Other Ingredients:

1 cup
maple syrup
2 slabs
loin back ribs

1Food Prep

Set up an outdoor grill for indirect cooking by firing only one side of the grill. Preheat the grill to 250°F.

For the seasoning paste: In a food processor, combine the jalapeño pepper, brown sugar, salt, coffee, paprika, black pepper, garlic powder, onion powder, vegetable oil and soy sauce. Process until a paste is formed.

For the Maple Coffee Glaze: In a small bowl combine the maple syrup and 1 tablespoon of the seasoning paste.

Remove the membrane from the back of the ribs. Generously apply the remaining seasoning paste onto the front and back of the ribs.

2Grill Prep

Fuel: We recommend Kingsford™ Original Briquets.
Method: Two-Zone Method
Temp: 250°

3The Cook

- Put the slabs meat side up over indirect heat, away from the coals, close the lid, and cook until the ribs are tender, about 4 hours. Baste the ribs with the Maple Coffee Glaze the last 10 minutes of cook time.
- Transfer the ribs to a cutting board and let rest for 10 minutes. Slice the ribs between the bones and serve.

Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford™ Charcoal.