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Ribs with Jeff's Coffee Brine

Discussion in 'Pork' started by cekkk, Oct 15, 2013.

  1. I archived Jeff's very explicit directions for smoking baby back ribs using his coffee brine recently and am applying them with a couple variations this morning.  Since I only have spareribs I bought yesterday I'll be going with 3-2-1 instead of 2-2-1.  And I'm using a rub I mixed up for my first rack of ribs a couple months ago.  It's time to order Jeff's recipe.  But until then I'll use what I've got. 

    It's just over 20 degrees F on the deck with a light mix of snow and rain coming down.  Happily for me, the deck is covered, and I'm counting on the insulation in my MES 30 to do its job.  The brine soak has another three hours to go, but I'll "fire" up the smoker in a couple more hours.

    I really can't thank Jeff enough for his helpful teach.  My first ribs weren't bad, but I made mistakes  Had trouble with the wood chips not working because I'd soaked them.  I hadn't learned how to better control the temp in the smoker. The whole exercise was sloppy.  But today, if the smoker can do a reasonable job of maintaining 225 or so, I think tonight's dinner of ribs, beans and slaw is going to be pretty darned good. 

    I'd like to put in some pictures, but even though I've done it once or twice, it's taking forever because I haven't quite figured out the new android combined with this fairly new computer.  So we'll just see how that goes.

    Along with the ribs I picked up a small corned beef brisket yesterday at WM and am looking forward to some homemade pastrami  next. 

  2. bkleinsmid

    bkleinsmid Smoking Fanatic

    I'm going to watch this one. I saved that recipe also and want to try it.

  3. Sounds like you are headed in the right direction! Hope you get the pics figured out! I use a Java Rub on Beef Ribs - Yummy!

    I've got two pork butts smoking in the propane cause I wanted to run a bit higher temp, but like at your house - it's COLD, no rain but we've got some snow flurries!
  4. Drag and drop from the cell phone onto the desktop and upload.  Don't know why I was trying to use a program.  anyway, here they are on a table on the deck.  And for kicks, here's a shot of what's going on weather-wise. 

  5. One hour into the smoke things are just great.  The MES 30's controls must like cold weather.  It's set at 230 and the Maverick 732 is showing 228 - 239.  Smoke looks great too.  It shows in this photo.

  6. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Watching with interest!


  7. Dinner's done.  The ribs were very good, but I want a better rub.  Mine is a little saltier than we like, so I'll order Jeff's and see how we like it. 

    One interesting thing, on every previous smoke I've had to set the controls around 20 degrees higher than the target temp.  But today the controls were close to the target temp, and sometimes I had to set it lower.  It must have had something to do with the ambient temp, which went from low 20s to 35 at day's end.

  8. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Good looking ribs!

  9. Thanks.  The coffee brine wasn't overpowering and I'd do it again.  But I'm leaning toward using the water pan and will see what can be learned about it, pro and cons.  Dryness is real close to everything I smoke.  These weren't real dry but heading that way.  It is very, very dry up here at over 8900 feet and at 20 degrees F it's like the Sahara.  Thanks for following.
  10. I'll have to give this one a try. I like coffee flavors. Franklin's BBQ in Austin has a coffee based BBQ sauce that's pretty good !!!