Combine baking cocoa, espresso powder, chili powder, brown sugar, garlic, cumin, mustard, coriander and allspice; set aside.
If you're looking for something a little different for your next cookout, look no further. Cocoa shows off its savory side in a rub that adds delicious complexity to ribs.
Servings and Ingredients
|3 tbsp. Hy-Vee baking cocoa|
|1 tbsp. instant espresso coffee powder|
|1 tbsp. Hy-Vee chili powder|
|1 tsp. Hy-Vee dark brown sugar, packed|
|1 tsp. Hy-Vee granulated garlic|
|½ tsp. Hy-Vee ground cumin|
|½ tsp. ground mustard|
|½ tsp. ground coriander|
|½ tsp. ground allspice|
|2 (3-lb.) racks pork loin back ribs, trimmed|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee ground black pepper, to taste|
|4 c. mesquite or hickory wood chips, soaked in water for 30 minutes|
|Hy-Vee BBQ sauce, to taste|
Things To Grab
- Small bowl
- Paper towels
- Water pan
- Nonstick cooking spray
- Meat thermometer
- Aluminum foil
Pat ribs dry with paper towels. Remove the tough silverskin membrane on the bone sides of the rib racks. Season ribs generously with salt and pepper. Sprinkle cocoa mixture evenly on both sides of ribs; rub in with your fingers.
Arrange coals, wood chips and water pan in a smoker according to the manufacturer's directions. Add additional coals and adjust vents as needed to maintain about 250 degrees.
Place ribs on a well-greased rack directly over water pan; cover or close smoker.
Smoke ribs for 4 to 5 hours or until ribs are tender and an instant-read thermometer inserted into the meat between the ribs reaches 190 degrees, adding wood chips as needed to maintain smoke for the first 2 hours.
Remove ribs from smoker. Cover loosely with foil and let stand for 20 minutes. Serve with BBQ sauce.
Amounts Per Serving
- Total Fat: 44 g
- Cholesterol: 195 mg
- Sodium: 830 mg
- Total Carbohydrates: 2 g
- Protein: 44 g