# Coffee-Chili Beef Back Ribs
*Slow-smoked, salt-crusted beef ribs with a dark, earthy bark and a subtle heat.*

## Headnote
The first time I pulled a rack of beef back ribs off the smoker, I felt like I’d cheated the system. While everyone else fights over the lean brisket, the back ribs offer that same rich, fatty, intensely "beefy" flavor but in a format that feels more primal and far more satisfying to eat with your hands. These are the bones cut away from the prime rib roast; they are naturally narrow but the meat tucked between them is some of the most flavorful on the entire steer.

The secret here is the rub. Coffee and beef are natural allies, with the acidity of the bean cutting through the heavy rendered fat of the ribs. When combined with the smokiness of ancho chili and the sharp bite of black pepper, you get a dark, lacquered bark that looks like charred timber but tastes like a Five-Star steakhouse.

The one rule for beef back ribs: do not rush them. If you pull them too early, the connective tissue will be rubbery. You are looking for that magical moment where the meat has retreated nearly an inch from the bone ends. That is the signal that the collagen has melted into silk.

**Prep time:** 20 min
**Cook time:** 5 hours
**Total time:** 5 hours 20 min
**Yield:** 3–4 servings
**Difficulty:** Medium

## Ingredients
**For the Ribs:**
- 2 racks beef back ribs (about 4–5 lbs total)
- 2 tbsp yellow mustard (as a binder)

**For the Coffee-Chili Rub:**
- 3 tbsp finely ground coffee (dark roast preferred)
- 2 tbsp kosher salt
- 2 tbsp coarse ground black pepper
- 1 tbsp ancho chili powder
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder

## Method
1. Prepare your smoker or grill for indirect cooking at 250°F (120°C), using oak or hickory wood chunks for flavor.
2. Remove any excess hard fat or loose flaps of meat from the top of the ribs using a sharp boning knife.
3. Flip the ribs bone-side up and use a paper towel to grip the corner of the silver skin (the thin, translucent membrane), then pull it firmly away from the bones until completely removed.
4. Pat the ribs completely dry with paper towels to ensure a better crust.
5. Brush a very thin layer of yellow mustard over all surfaces of the ribs; the meat should look yellow but not goopy.
6. Mix all the rub ingredients in a small bowl until the color is a uniform, dark mahogany.
7. Sprinkle the rub generously over the ribs from about six inches above to ensure an even coating, pressing it lightly with your palms so it adheres.
8. Place the ribs on the smoker grate, bone-side down, and close the lid.
9. Smoke the ribs undisturbed for 3 hours, or until the bark is set and does not rub off when touched with a finger.
10. Spritz the ribs lightly with water or beef broth if any edges look like they are becoming scorched or too dry.
11. Continue cooking until the internal temperature reaches 205°F (96°C) and a toothpick slides into the meat between the bones with zero resistance, like sliding into room-temperature butter.
12. Remove the ribs from the smoker and wrap them loosely in butcher paper or foil.
13. Let the meat rest at room temperature for at least 30 minutes; this allows the juices to redistribute so they don't run out when you slice.
14. Slice between the bones using a long slicing knife and serve immediately.

## Variations
**The Spicy Kick**: Add 1 teaspoon of cayenne pepper and 1 tablespoon of brown sugar to the rub for a "sweet-heat" profile that caramelizes more deeply.
**No-Smoker Method**: Rub the ribs as directed and place on a wire rack over a baking sheet; bake at 275°F (135°C) in a standard oven for 4 hours, then finish under the broiler for 2 minutes to crisp the bark.
**Espresso Steak Rub**: Double the coffee and omit the paprika; use this same rub on a thick-cut ribeye or New York strip for a high-heat sear.

## Storage & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 4 days. To reheat, wrap the ribs in foil with a splash of beef broth and heat in a 300°F (150°C) oven until warmed through; this prevents the fat from becoming waxy and keeps the meat tender.

## Pairing Suggestion
Serve these alongside a cold, sharp horseradish cream to cut through the richness of the beef fat.