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Flavorful Smoked Beef Short Ribs Recipe with Easy Coffee Dry Rub

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This smoked beef short ribs recipe features a bold coffee dry rub that creates a smoky, slightly sweet crust locking in juicy, tender meat. It’s simple, approachable, and perfect for gatherings or a satisfying weeknight meal.

Ingredients

Scale
  • 3 pounds beef short ribs, bone-in and trimmed of excess fat
  • 2 tablespoons ground coffee, finely ground (medium roast preferred)
  • 1 tablespoon smoked paprika
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 teaspoons kosher salt (adjust to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (or avocado oil as alternative)

Instructions

  1. Trim the ribs by removing the silver skin membrane from the back using a sharp knife or paper towel grip (about 10 minutes).
  2. In a mixing bowl, combine ground coffee, smoked paprika, brown sugar, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
  3. Rub 1 tablespoon of olive oil all over the ribs to help the seasoning stick evenly.
  4. Generously sprinkle the coffee dry rub on all sides of the ribs, pressing it in gently with your hands (about 5 minutes).
  5. Preheat the smoker or grill for low and slow cooking at about 225°F (107°C). Add wood chips or pellets for smoke flavor (applewood or hickory recommended).
  6. Place the ribs bone side down on the smoker grate. Close the lid and maintain temperature for about 4 to 5 hours, occasionally checking smoke levels and temperature. The ribs should develop a dark, bark-like crust.
  7. After 3 hours, wrap the ribs tightly in foil or butcher paper to lock in moisture. Return to the smoker for another 1 to 1.5 hours.
  8. Use a meat thermometer to check internal temperature; ribs are done around 200°F (93°C) when the meat is tender and pulls back from the bone.
  9. Remove from the smoker and let rest, wrapped, for 20-30 minutes to redistribute juices.
  10. Slice between the bones and serve with your favorite sides.

Notes

Remove the silver skin membrane for better rub penetration and tenderness. Maintain smoker temperature at 225°F for low and slow cooking. Wrap ribs after 3 hours to lock in moisture and unwrap near the end if a firmer bark is desired. Keep smoker’s water pan filled to maintain humidity. Use applewood or hickory wood chips for complementary smoke flavor. The dry rub can be made ahead and stored in an airtight container for up to a month.

Nutrition

Keywords: smoked beef short ribs, coffee dry rub, smoked ribs, barbecue, easy smoked ribs, beef ribs recipe, coffee rub, low and slow cooking

Find it online: https://tempotaste.com/flavorful-smoked-beef-short-ribs-recipe-with-easy-coffee-dry-rub/