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Baby Back Ribs with Coffee Spice Rub

Photo Credit
AmbientShoot/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Meat
Course
Main Dish
Preparation Method
Grill
Sources
Yankee Magazine

Everyone needs a great rib recipe. Adapted from Steven Raichlen’s Barbecue Bible, these baby back ribs are rubbed in an amazingly flavorful coffee spice rub before grilling. If you’re a sauce fan, we’ve also included an option for a “mop” sauce. 

If possible, buy ribs from heritage breeds, preferably from local farms that raise their animals humanely. Where your meat comes from is as important as how you cook it. Buy racks that have eight or more ribs.

Ingredients
4 to 6 pounds baby back ribs (or 6 to 8 pounds spare ribs)
1/2 cup Coffee Spice Rub
2 cups wood chips (preferably hickory), soaked in cold water 1 hour, then drained, divided if using charcoal
Canola oil for grill
Optional: Coffee Mop Sauce

Instructions

  1. Place the ribs on a rimmed baking sheet or in a hotel pan to contain any mess.
  2. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
  3. If desired, slather the ribs on both sides with your favorite mustard (many people use common yellow mustard; I prefer Dijon). Then, apply the Coffee Spice Rub.
  4. Rub two-thirds of the Coffee Spice Rub over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let marinate in the refrigerator for at least 1 hour and up to 8 hours.
  5. Ready to grill?  Set up the grill for indirect grilling, placing a large drip pan in the center.
    1. If using a charcoal grill, preheat it to medium.
    2. If using a gas grill, place the wood chips in the smoker box and preheat to high. When smoke appears, reduce heat to medium.
  6. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook ribs for 1 hour.
  7. Good ribs don’t need sauce, but this Coffee Mop Sauce gives that extra zing of flavor. While grilling, you brush the sauce onto the ribs with a mop or basting brush every 30 minutes. Watch carefully so the sugars in the sauce don’t scorch. Also, apply the sauce during the last few minutes of cooking, right before you remove the ribs. You can also serve extra sauce at the table.
  8. If using a charcoal grill, toss the remaining half of the wood chips on the fire. Continue cooking the ribs until tender and almost done, 1/2 to 1 hour longer for baby back ribs, somewhat longer for spareribs. If using charcoal, after 1 hour add 10 to 12 fresh coals per side to the grill. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.
  9. Fifteen minutes before the end, season the ribs with the remaining Coffee Spice Rub, sprinkling it on.

Coffee Spice Rub

Ingredients
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark-brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder

Instructions

Combine all ingredients in a mixing bowl and break up any lumps with your fingers or a whisk.

  • If you are camping, combine ingredients in a jar, twist the lid on airtight, and shake to mix.

Store in a tightly covered container away from heat or light (for up to 6 months). Use on lamb, pork, or beef.

The total time to make rub is about 10 minutes. Yield is 1/2 cup.

You can always double the recipe if you’d like more rub.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Len</span> Sun, 03/09/2025 - 14:22
My new favourite rub. I thought the coffee or cocoa might 'stand out' but nope, all the spices blend perfectly with each other with no spice saying "i'm here, look at me". Did 5 lb of baby backs in a covered roasting pan in the oven at 275o for EXACTLY three (3) hours. Still a bit of chew on them but the bones pulled away cleanly. This rub is so good, I didn't use any kind of sauce. Just "naked" ribs. 5*
<span>M. J. David</span> Sun, 06/18/2023 - 19:24
Love the flavor the rub gives to the ribs, but have to admit not much of a fan of coffee grounds in my teeth! Unless I am doing something wrong and you can set me straight. Would using brewed coffee instead of coffee grounds and making a wet rub work the same do you think? May have to try it and find out! Thanks for the recipe!! Manuel
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 06/19/2023 - 14:15

Hi, Manuel. Thanks for your question. You could grind down the coffee grounds if that would be more palatable for you. Put them in a blender or food processor, or even crush them with a mortal and pestle. You could also use the same measurement of instant coffee granules. 

 <span>Bob Swingle</span> Sun, 07/26/2020 - 06:17
Can decaf coffee be used as the ground coffee in the rub recipe, and as the cup O' Joe in the Coffee Mop Sauce recipe, respectivly?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 07/29/2020 - 14:37

Yes, decaf will work just fine. It's the coffee flavor we're after, not the caffeine!

 <span>Prexie1</span> Mon, 04/22/2013 - 16:34
Coffee Mop Sauce:1/3 c coffee,1/3 c beef/chick stock,1/4 cvege oil,1/4 c Worcestershire,2 tbs hot sauce,2 tsp coarse salt.