Chipotle and coffee barbecued short ribs
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Helen Graves serves up a smoky, spicy barbecued short rib recipe, infused with coffee and chipotle chilli spice rub for a heady finish. The spice rub is made my pulsing dry ingredients in a Vitamix for a beautifully consistent finish. Serve with your choice of barbecue sides.
Ingredients
Coffee and chipotle barbecued short ribs
- 1 rack of beef short ribs
- 2 tbsp of coffee beans
- 1 handful of dried chipotle chillies
- 1 tbsp of dark brown sugar
- 1 tbsp of salt
- 2 tsp cumin seeds
Method
1
To begin, add the coffee beans, chillies and cumin seeds to the Vitamix and pulse on Variable 5 until you have a medium to coarse spice rub consistency
2
Rub the paste 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 meat)
3
When ready to cook, remove the tough membrane from the ribs (the meat-side, not the bone-side), and cook at around 105°C on offset heat in a barbecue or smoker. The length of time will depend on the thickness of the ribs, and could take 5–8 hours
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Chipotle and coffee barbecued short ribs
