Smoked Hanging Ribs

pork
3:20 - Prep 0:20 / Cook 3:00
Intermediate

St. Louis style ribs get a sweet and spicy rub with brown sugar, paprika and chili powder in this Hanging Ribs recipe. Hanging them on rib hooks gives them incredible tenderness, while leaving them firm enough to sink your teeth into. A black coffee barbecue sauce with chopped onions, tomato sauce, brown sugar, soy sauce and ground coriander, applied at the end of the cook, adds great texture and multi-layered flavor.

We made this recipe on the Bronco Drum Smoker, but you can make it on your smoker.

12 Servings
Ingredients
Ribs
  • 6 slabs
  • > oak, pecan or hickory wood chunks
Dry Rub
  • 1/4 cup dark brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 2 teaspoons mustard powder
Black Coffee Barbecue Sauce
  • 3 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 2/3 cup black coffee
  • 1/2 cup tomato sauce
  • 1/2 cup apple cider vinegar
  • 1/3 cup dark brown sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons Worcestershire sauces
  • 2 tablespoons molasses
  • 1 tablespoon tomato paste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
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Preparation
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Step 1 Of 10
1. Remove the membrane under each slab of ribs.
Hot TipInsert a butter knife between the membrane and the bone. Grab and pull the membrane with paper towels to remove.
2. In a small bowl, combine brown sugar, paprika, salt, chili powder, garlic powder, pepper, onion powder and mustard powder.
Hot TipMix with your fingers to break up any lumps.
3. Generously season both sides of rib racks.
4. Insert hooks into rib racks below the 2nd bone.
5. Using a charcoal lighter, preheat smoker to 275°F. Insert racks, hang ribs and toss wood chunks onto hot coals.
6. Cook for 3 to 4 hours or until meat has shrunk 1 inch from the bone ends.
7. Melt butter in a medium-size skillet. Add onions and cook until golden. Add garlic, coffee, tomato sauce, vinegar, brown sugar, soy sauce, Worcestershire sauce, molasses, tomato paste, coriander and pepper.
8. Remove ribs from smoker and brush both sides with black coffee barbecue sauce.
9. Return ribs to smoker and cook for 20 to 30 minutes.
10. Remove ribs from smoker and let rest at room temperature for 20 minutes before serving.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Up Your Game: How to Cut St. Louis Style Ribs

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