Smoked Jalapeño Loin Back Ribs with Maple Coffee Glaze

Name: Smoked Jalapeño Loin Back Ribs with Maple Coffee Glaze
Cook time: 210 min
Ingredients: 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

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

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1 Food Prep 15-20 mins
2 Grill Prep 10-20 mins
3 The Cook 3 hrs 30 min

Cooking for 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 ½ tsp. garlic powder
1 ½ tsp. onion powder
2 tbsp. vegetable oil
1 tbsp. soy sauce

Other Ingredients:

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.

Here’s How to Remove the Membrane of the Bone Side of Ribs Slide a butter knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off 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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