Smoked Coffee Rubbed Short Ribs

Coming up on The Prairie Street Prime Culinary Kitchen
Chef David’s Smoked Coffee Rubbed Short Ribs slow cooked on the smoker featuring Prairie Street’s USDA Prime Short Ribs.

Smoked Coffee Rubbed Short Ribs and Harissa Sweet Potatoes
By Chef David

Chef David will be demonstrating how to smoke Short Ribs with a coffee dry rub. He will be cooking on a smoker heated to 235°F/113°C using Prairie Street’s Kosher USDA Prime Short Ribs.

Ingredients List:
1 Prairie Street’s Kosher USDA Prime Short Ribs
3 Sweet Potatoes
1 Cup of Harissa
Olive oil
Kosher salt
Black Pepper
1 Bunch of micro greens
Coffee Dry Rub
3 Cups of ground coffee
1 Cup brown sugar
1 Cup of salt
1 Cup of black pepper
1 Cup of Za’tar

Preheat the smoker to 235°F/113°C.
Mix all dry rub ingredients in a bowl.
Coat the short ribs with the dry rub. Be heavy handed and make sure all surfaces are covered. Place ribs on the grill. To ensure the ribs do not dry out put either a tin of water in the smoker or occasionally spray with water or apple cider vinegar. Close the lid and let smoke for 4 hours. Ribs take roughly about 4-5 hours to cook on a smoker. Smoked meats take roughly 1-1 ½ per pound. Factors like outside temperature, the smoker, butcher paper etc. affect the cooking time.
After 4 hours add the sweet potatoes. First coat the sweet potatoes with olive oil, harissa, and salt. Rub the mix on the skin. Place the sweet potatoes on a piece of foil in the smoker. Cook for one hour. When soft cube the sweet potato drizzle with olive oil, mix in micro greens, and add salt and pepper.
Next remove the ribs. Let them rest. Cut in between the bones. The meat should have a nice smoke ring and be very tender. Serve with your favorite sauce or enjoy plain.

Bete’avon!

Want to learn more about Chef David? Simply click the links below!
Instagram: @Brzrtnco

Video Contents:
00:00 Intro
00:49 Prep
01:59 Cook
07:04 Tasting

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