Triple C Beef Ribs

September 25, 2012

When most folks think of slow smoked ribs, it usually means baby back or St. Louis style spares.  To me, however, it means big, meaty beef ribs cooked with my three C combo (cocoa powder, coffee and chili powder).  Fred Flintstone would be proud.

beef ribs on metal hook



2 racks beef ribs

1/4 cup cocoa powder

1/4 cup Guajillo chile powder

1/4 cup ground espresso beans

3 tbsp Kosher salt

2 tbsp granulated brown sugar



Blend dry ingredients together and coat beef ribs liberally.  Refrigerate for a minimum of one hour to allow the seasoning to permeate the meat.

Remove ribs from the refrigerator and set aside as you prepare grill for indirect heat (approximately 250 degrees).  Place ribs on grill, cover and cook for approximately 5 hours until the meat is tender and the rib bones have pulled away from the meat ½ – 1 inch.  Remove and serve (no sauce necessary, by the way!).


- Clint Cantwell,




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