The rub that looks mad on paper and makes sense off the grill. Coffee and cocoa form a dark bark on slow beef ribs. Sweet, smoky-adjacent and slightly dangerous, the way barbecue should be.
4 hours. Serves 4.
Ingredients
- 1.5kg beef short ribs
- 4 dessertspoons Plateit Café Mocha BBQ Rub
- 1 tbsp olive oil
- 1 cup beef stock
Method
- Coat the ribs in the rub. Sit 1 hour, or overnight.
- Sear hard on all sides.
- Add stock, cover, cook low at 150°C for 3.5 hours until they give.
- Rest, then blast uncovered 10 mins to set the bark.
Tip: Get the rub on early and cook low. The sugar and coffee need time to bark without turning bitter.
