Coffee crusted smoked ribs and smoked corn.

I used the smoker my Mom got us for Christmas for the first time to make smoked ribs. They turned out tender and yummy. No sauce was needed as the ribs had lots of flavor from the rub. They were also fall off the bone juicy. I was impressed with myself.

The rub is both sweet and spicy.

I have to admit I was a bit intimidated by the smoker as I have never used one. Mine is one of those gas smokers you get from Sam’s club. I got my son to help me drag it and the tank out into the yard. I started a bit late in the day so it was a late supper.

It was a bit hard to keep lit so keep an eye on it to check for the flames blowing out in the wind. I soaked my wood chunks in water for several hours and used hickory. Other than that it was pretty easy to use and not as scary as I thought it would be. Just watch the temperature and adjust as needed. I could not keep the temp as low as suggested on other sites for cooking ribs without flames going out. I tried to keep it between 250 and 300.

I am putting recipe for rub here so I don’t forget how I made it. I am really bad about making something good then forgetting the ingredients I used and not being able to make it again. I hope other people do that too.

I am also bad about not measuring so you will have to bare with me on that with my recipes.

Ingredients:

Brine:

  • Vinegar
  • Salt
  • Pepper
  • Beer (I used Saint Arnold’s Lawn Mower)
  • Water to cover

Rub:

  • slightly less than 1/4 cup coffee grounds
  • pepper
  • celery seed
  • celery salt
  • about 1/2 cup brown sugar
  • cinnamon
  • ground cumin
  • paprika
  • couple big pinches cayenne
  • cumin seed
  • ground cloves
  • salt
  • chili powder

Use a sharp knife and peel off membrane on the back of ribs and trim any excess fat.

Soak ribs in brine in a covered bowl in refrigerator for two days.

Rinse and dry ribs before coating with rub. Use a thick coating of rub.

ribs

They are ready for smoker.

Heat your smoker with wood chicks util it reaches 250 and you can see smoke. Try not to let temp get over 300 but don’t panic if temperature fluctuates during cooking.

Smoke for 2 hours on racks uncovered.

Take off smoker and put in a foil packet with a couple splashes of beer for moisture. Great excuse to have a beer while cooking.

Seal packet well and put back in smoker for 2 more hours.

This is a good time to put in your corn to smoke on the top smoker rack.

Check after 2 hours. Mine were almost done.

I put back in smoker uncovered for the last 30 minutes. You want the bones to be loose so that they can pull out easily.

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Smoked Corn

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This recipe is super easy.

Just peel the corn husks back. Don not remove husks.Remove threads. Rinse.

Rub with olive oil or butter

Sprinkle Tony Chachere’s

Cover corn back up with husks.

Cook on top rack of smoker for a couple of hours.

We also had a salad of Tomatoes, Red onion, Mandarin oranges, and avocado with a lemon apple cider vinegar dressing.

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My daughter enjoying her ribs.

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