‘Good Morning’ Beef Ribs with Espresso

Trim and prep (evening, around 4pm)

1. Trim excess hard fat and silver skin from the top of the rib rack (leave the bone side membrane on to help hold structure).

2. Mix the espresso with the Worcestershire sauce and maple syrup while it is still hot, then allow it to cool.

3. Brush the meat with the sweetened espresso.

4. Apply a heavy, even coat of your favourite beef rub (we used Traeger Beef Rub) all over.

Trim and prep (evening, around 4pm)

1. Set to 100°C and hit super smoke if your grill allows.

2. Make sure your pellet hopper is full.

3. Place a foil pan underneath the ribs to catch the drippings – this will become your beef fat for later.

Smoke overnight (8-10 hours)

1. Place ribs bone-side down on the grill above your drip pan.

2. Insert meat probe into the thickest part of the meat to allow you to monitor the internal temps.

3. Let the ribs cook unwrapped until the morning, it should just be getting to temperature when you grab your morning coffee (around 94°C).

4. Remove the now golden beef fat in the tray from the smoker and allow to cool a little.

5. When the ribs hit the desired temperature, on average at around 7am by my timings, you can remove the beef ribs, drizzle a few tablespoons of beef fat on-top of the ribs and wrap them tightly in butchers paper.

6. Place in the cooler and allow the ribsto rest for at least 3 hours.

Collect & use beef fat

1. While the ribs rest, strain the beef fat into a clean kilner jar for use another time – it’s great for frying your eggs.

Serving

1. Slice between the bones or served pulled.

2. The meat should be soft, juicy, and barky with deep espresso-umami.

3. Serve with pickles, coleslaw and fresh tortillas with a dash of hot sauce.