Smoked Beef Short Ribs with Espresso Rub

A deep, rich twist on classic smoked beef short ribs, featuring a signature espresso and brown sugar rub that enhances the beef's natural savoriness while creating a caramelized, bark-like exterior.

Prep: 20 min · Cook: 360 min · Yield: 4 · Method: Oven

Ingredients

• 4 lbs beef short ribs
• 2 tbsp espresso powder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1.5 tsp salt
• 1 tsp garlic powder
• 0.25 cup apple cider vinegar
• 0.25 cup water

Cooking instructions

1. Preheat your smoker or oven to 275°F. If using an oven, place a wood-chip-filled foil packet directly on the heating element to generate smoke. (about 20 min) — 275°F
2. In a small bowl, whisk together the espresso powder, brown sugar, smoked paprika, black pepper, salt, and garlic powder. Rub the mixture thoroughly over all sides of the beef short ribs.
3. Place the ribs bone-side down on the smoker grate or a wire rack set over a baking sheet. Smoke until the surface is dark and bark-like, and an internal thermometer inserted into the thickest part reads 165°F. (about 180 min) — 275°F
4. Whisk the apple cider vinegar and water together. Brush the mixture over the ribs to moisten, then wrap them tightly in two layers of heavy-duty aluminum foil to maintain moisture during the final stage of cooking.
5. Return the wrapped ribs to the smoker or oven and continue cooking until they are extremely tender and the meat pulls back from the bone significantly, reaching an internal temperature of 205°F. (about 180 min) — 275°F
6. Remove the ribs from the heat and allow them to rest in the foil for at least 30 minutes before serving, which allows the juices to redistribute and ensures tenderness. (about 30 min)