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.
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!
- Prep time - 10 mins
- Cook time - 2 hours 40 mins
- Total time - 2 hours 50 mins
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: The BBQ Buddha
- Recipe type: Beef
- Cuisine: BBQ
- Serves: 4
- Beef Ribs
- Worcestershire sauce
- Lane's BBQ Ancho Espresso Rub
- BBQ Sauce
- 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 350° 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