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Chipotle and Coffee Barbecued Short Ribs
Posted: April 16, 2019
Source: Vitamix
Use this savory blend of coffee, chilies, and cumin to season your short ribs for the perfect barbecue.
Active Time
10 minutes
Total Time
1 day, 7 hours and 55 minutes
Serves
4

Ingredients:

  • 2 tbs coffee beans
  • 1 handful of dried chipotle chilies
  • 1 tbs brown sugar
  • 1 tbs salt
  • 2 tsp whole cumin seeds
  • 1 rack beef short ribs

Directions:

  1. 1. Add coffee beans, chilies, brown sugar, salt, and cumin seeds to the blender's dry grinding container in the order listed and secure the lid.
  2. 2. Select Variable 5 and Pulse until a medium to coarse spice rub texture is achieved.
  3. 3. Rub the seasoning generously all over the ribs and leave to marinate 24 hours. (This is an important length of time; do not reduce it because it will affect the final texture and moisture of the meat.)
  4. 4. Bring barbecue or smoker to about 220°F (105°C). Remove the tough membrane from the meat-side of the ribs (not the bone-side), and cook on offset heat for 5 to 8 hours.

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Chipotle and Coffee Barbecued Short Ribs

Source: Vitamix

  • Prep
    10 minutes
  • Total Time
    1 day, 7 hours and 55 minutes
  • Serves
    4

Description

"Use this savory blend of coffee, chilies, and cumin to season your short ribs for the perfect barbecue."

Ingredients

  • 2 tbs coffee beans
  • 1 handful of dried chipotle chilies
  • 1 tbs brown sugar
  • 1 tbs salt
  • 2 tsp whole cumin seeds
  • 1 rack beef short ribs

Directions

  1. 1. Add coffee beans, chilies, brown sugar, salt, and cumin seeds to the blender's dry grinding container in the order listed and secure the lid.
  2. 2. Select Variable 5 and Pulse until a medium to coarse spice rub texture is achieved.
  3. 3. Rub the seasoning generously all over the ribs and leave to marinate 24 hours. (This is an important length of time; do not reduce it because it will affect the final texture and moisture of the meat.)
  4. 4. Bring barbecue or smoker to about 220°F (105°C). Remove the tough membrane from the meat-side of the ribs (not the bone-side), and cook on offset heat for 5 to 8 hours.
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