2 jalapeño peppers, diced
3 tbsp. dark brown sugar
8 tsp. salt
2 tbsp. coffee
2 tbsp. paprika
2 tsp. black pepper
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
2 tbsp. vegetable oil
1 tbsp. soy sauce
1 cup maple syrup
2 slabs loin back ribs
1 Food 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Briquets.
- Method: Two-Zone Method
- Temp: 250°
3 The 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.
For safe meat preparation, reference the USDA website.
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