Bone-in short rib with coffee-pepper rub, grilled over charcoal.
SHOPPING: Thick bone-in short ribs. Finely ground coffee for rub.
Ingredients
Scale
Measurement units
- 2 ½ lb Bone-in short ribs, thick cut
- 1 ½ tsp Kosher salt
- 1 tbsp Cracked black pepper
- 1 tbsp Finely ground coffee
- 1 tsp Garlic powder
- 4 tbsp Butter, softened
- 1 tbsp Fresh rosemary, minced
Ingredients
Scale
Measurement units
- 2 ½ lb Bone-in short ribs, thick cut
- 1 ½ tsp Kosher salt
- 1 tbsp Cracked black pepper
- 1 tbsp Finely ground coffee
- 1 tsp Garlic powder
- 4 tbsp Butter, softened
- 1 tbsp Fresh rosemary, minced
Instructions
Dry the brine and make rub
Salt ribs, refrigerate 24 hours. Mix coffee, pepper, and garlic powder. Apply rub 1 hour before cooking. Mix butter with rosemary.
Ingredients
- ribs (2 ½ lb)
- salt (1 ½ tsp)
- coffee (1 tbsp)
- pepper (1 tbsp)
- garlic (1 tsp)
- butter (4 tbsp)
- rosemary (1 tbsp)
On the grill
Grill over hot charcoal 7-8 minutes per side for medium-rare.
Equipment
- charcoal grill
- thermometer
Rest and serve
Top with rosemary butter. Rest 10 minutes. Slice.
Before you cook
Cook notes
- • SHOPPING: Thick bone-in short ribs. Finely ground coffee for rub.
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