One Pork Rib Slab
One of my favorite peppers to work with is the Ancho pepper!
Ancho peppers add smoky flavor to your dishes and is not really spicy so it makes it friendly for the entire family. Secondly, I love coffee so the combination of both make sense to me.
And finally, St. Louis is my home so needless to say this is my favorite recipe and I hope you enjoy it!
1 tablespoon Ancho powder
1 teaspoon espresso ground coffee
½ teaspoons onion powder
½ teaspoons garlic powder
1 tablespoon brown sugar
¼ teaspoons dried thyme
½ teaspoons fresh cracked black pepper
1 teaspoon paprika (if using smoked, reduce to 1/2 tsp)
½ teaspoons cumin
½ teaspoons Chimayo red chili powder - substitute cayenne, reduce to .25 tsp
Mix all ingredients
Remove membrane from the St. Louis style ribs.
Generously salt ribs with the amount of salt you would normally put on a finished product. Let stand 10 minutes. This will draw moisture to the surface.
Apply rub all over ribs.
For best results smoke at 275 for 3 hours, wrap in foil for 1 hour, remove from foil for 30 minutes or till done.
Alternatively, cook indirect on a grill. Brush with a very light layer of your favorite BBQ or serve it on the side.
Chef Martin Lopez