Big Green Egg Ancho Espresso Beef Ribs

Big Green Egg Ancho Espresso Beef Ribs

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
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!

Big Green Egg Ancho Espresso Beef Ribs
Lane’s BBQ Ancho Espresso Rub

After using the Worcestershire sauce as a binder I generously applied the Ancho Espresso rub to the ribs.

Big Green Egg Ancho Espresso Beef Ribs
Generous portion of the rub applied

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.

Big Green Egg Ancho Espresso Beef Ribs
Smoked indirect

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).

Big Green Egg Ancho Espresso Beef Ribs
Wrap in foil

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.

Big Green Egg Ancho Espresso Beef Ribs
Wet mop the ribs

I pulled the ribs off the BGE and let them rest for 10 minutes before slicing and serving.

Big Green Egg Ancho Espresso Beef Ribs
Resting

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
First bite is so good!
Big Green Egg Ancho Espresso Beef Ribs
Ancho Espresso Beef Ribs
Big Green Egg Ancho Espresso Beef Ribs
Ancho Espresso Beef Ribs

Big Green Egg Ancho Espresso Beef Ribs
 
Prep time
Cook time
Total time
 
This recipe for Ancho Espresso Beef Ribs is so savory it will leave you wanting more. Well balanced heat with the taste of Espresso this recipe is a winner!
Author:
Recipe type: Beef
Cuisine: BBQ
Serves: 4
Ingredients
  • Beef Ribs
  • Worcestershire sauce
  • Lane's BBQ Ancho Espresso Rub
  • Honey
  • Beer
  • BBQ Sauce
Instructions
  1. Rub the beef ribs with Worcestershire sauce
  2. Cover the ribs with Lane's BBQ Ancho Espresso Rub
  3. Let rest for an hour until the ribs are room temp
  4. Preheat your BGE to 350° and set for indirect cooking
  5. Place the ribs inside and let cook for 1 hour and 15 minutes
  6. Pull out the ribs and place in to aluminum foil with a squeeze of honey and a splash of beer
  7. Put the ribs (in the foil) back in the BGE for another 1 hour and 15 minutes
  8. Pull the ribs out of the foil and mop with a little beer, bbq sauce, and meat drippings from the foil
  9. Put the ribs back in the BGE for 10 minutes
  10. Pull the ribs and let them rest for 10 minutes
  11. Slice and serve

 

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