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Recently, I have noticed quite a few people who I follow on Instagram posting about a new line of BBQ Rub’s from Lane’s BBQ in Bethlehem, GA. The pictures caught my attention and I wanted to try some of the delicious flavors on display. I reached out to Ryan Lane and he was kind enough to send me some of his rubs to try. This recipe uses his Ancho Espresso rub, which is really delicious and goes perfectly with beef! I wanted to cook something I hadn’t tried before and that came in the form of Beef Back Ribs (or Dino Bones). Now sit back, grab yourself a cold Stout, and enjoy this recipe for Big Green Egg Ancho Espresso Beef Ribs.
Big Green Egg Ancho Espresso Beef Ribs
Beef Ribs come in two varieties: Back Ribs (meat between the bones) and Short Ribs (meat on top of the bones). I have done braised Short Ribs before but have never tried Beef Back Ribs.
For this recipe I borrowed from one of my favorite blogs Nibble Me This his Beef Back Ribs recipe. For my ribs I used a little Worcestershire and Lane’s Ancho Espresso rub… simple enough!
After using the Worcestershire sauce as a binder I generously applied the Ancho Espresso rub to the ribs.
I preheated the Big Green Egg to 325° indirect using the ConvEGGtor and some Pecan Wood Chunks. I placed the ribs in and let them “turbo” smoke for a little over an hour.
Once the ribs had a nice crust on them I placed them in aluminum foil, drizzled them with honey, poured in a little beer, and wrapped the ribs. Then I placed the wrapped ribs back in to the BGE for another hour (or so).
I took the ribs out of the foil and used a quick mop of beer, Sweet Baby Ray’s BBQ sauce, and some of the meat drippings from the foil. I put them back in the BGE for 10 minutes.
I pulled the ribs off the BGE and let them rest for 10 minutes before slicing and serving.
These ribs were so delicious!!! The crust had a perfect hint of heat from the Ancho Chili that was well balanced with the Espresso flavor. Sweet, spicy, savory… this rub is amazingly good!
Big Green Egg Ancho Espresso Beef Ribs
Ingredients
- Beef Ribs
- Worcestershire sauce
- Lane's BBQ Ancho Espresso Rub
- Honey
- Beer
- BBQ Sauce
Instructions
- Rub the beef ribs with Worcestershire sauce
- Cover the ribs with Lane's BBQ Ancho Espresso Rub
- Let rest for an hour until the ribs are room temp
- Preheat your BGE to 325° and set for indirect cooking
- Place the ribs inside and let cook for 1 hour and 15 minutes
- Pull out the ribs and place in to aluminum foil with a squeeze of honey and a splash of beer
- Put the ribs (in the foil) back in the BGE for another 1 hour and 15 minutes
- Pull the ribs out of the foil and mop with a little beer, bbq sauce, and meat drippings from the foil
- Put the ribs back in the BGE for 10 minutes
- Pull the ribs and let them rest for 10 minutes
- Slice and serve
Nutrition information is automatically calculated, so should only be used as an approximation.
The foreword says to preheat to 325° yet the directions say 350°…. Which one is it?
325°F. Good catch. Updated.
These are insane just like your shoulder recipe. Thank you. Brisket is next. I’ll keep you posted
Thank you 🙏