I’ve been trying to think of something to say about these beef ribs other than that they taste really good and I can’t, really, because it’s Friday and my brain is frazzled. What do British people do when they don’t know what to say? They talk about the weather. So I’m going to say that these are perfect for the barbecue now it’s cooled down a bit, and we can all contemplate actually standing in front of a metal bucket full of hot coals. I’m very glad to see the back of that heat, quite frankly, and until we get air con you can keep your 30 degrees + thanks very much. There, that’ll do, won’t it?
Oh yes, I should say that this is a fantastic rub made by whizzing coffee beans and chipotle chillies together in the Vitamix. The idea here, apart from the fact that it tastes brilliant, is to show you that the Vitamix will blend up pretty much anything, including those notoriously hard to grind beanz.
This results in a smoky, sweet and spicy bark that’s different enough to make people ask you for the recipe. You could easily serve these as tacos with sour cream, some pink pickled onions, hot sauce, black beans and so on. Think something hot, something creamy, something spicy, something crunchy and fragrant, then yer meat = TOP TACO.
Coffee and Chipotle Rubbed Barbecue Short Ribs Recipe
1 rack of beef short ribs
2 tablespoons coffee beans
1 handful of dried chipotle chillies
1 tbsp of dark brown sugar
1 tbsp of salt
2 teaspoons cumin seeds
Add the coffee beans, chillies and cumin seeds to the Vitamix and pulse on Variable 5 until you have a medium to coarse spice rub consistency
Rub the paste all over the ribs and leave to marinate 24 hours (this is an important length of time, do not reduce it because it will affect the final texture and moisture of meat)
When ready to cook, remove the tough membrane from the ribs (the meat-side, not the bone-side), and cook at around 105°C on offset heat in a barbecue or smoker. The length of time will depend on the thickness of the ribs and could take 5–8 hours.