When I cook ribs the foundation of flavor is the rub. Too much rub and you risk overpowering the smoke you spent hours cooking into the meat. Too little rub and the flavors will not bind together. Just the right amount of rub will tie the ribs, smoke, meat and sauce together for delicious ribs worth all the time put into them. I blended this rub to use with my Cuban Coffee BBQ Sauce on my smoked St. Louis ribs but it can be used on other pork, chicken and beef recipes. I wanted the rub and sauce to have a subtle hint of coffee but not too much as I didn’t want to overpower the hickory flavor from the ribs time in the smoker. This recipe makes enough rub for four racks of St. Louis ribs.
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