Smoked Beef Back Ribs with Coffee-Infused Dry Rub

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-smoked beef back ribs seasoned with a robust coffee and spice dry rub, delivering deep smoky flavor and tender meat. This American-inspired barbecue recipe, ready in about 340 minutes, pairs beef back ribs, ground coffee, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 300 min Serves 6 American cuisine 520 cal/serving

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Ingredients

3 lbs beef back ribs
2 tbsp ground coffee
2 tbsp brown sugar
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp smoked paprika
1 cup apple juice
for smoking wood chips (hickory or oak)

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

KitchenAid Universal Nesting Plastic Mixing Bowls, Set Of 3, 2.5 quart, 3.5 quart, 4.5 quart, Non Slip Base with Easy Pour Spout to Reduce Mess, Dishwasher Safe, Aqua Sky, White, Gray
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Instructions

Step 1: In a small bowl, combine 2 tbsp ground coffee, 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, 1 tsp chili powder, and 1 tsp smoked paprika to make the dry rub.
Step 2: Pat dry 3 lbs beef back ribs and rub the dry mixture evenly over all sides. Let rest at room temperature for 30 minutes.
Step 3: Preheat smoker to 225°F and add hickory or oak wood chips to produce smoke.
Step 4: Place the ribs bone-side down on the smoker rack and smoke for about 5 hours, spritzing every hour with 1 cup apple juice to keep the meat moist.
Step 5: After 5 hours, check for tenderness; ribs should be tender and pulling back from the bone. Remove from smoker and let rest for 15 minutes before slicing and serving.