Recipe for Rancho's Cold Brew Smoked Beef Short Ribs | Grilling with Rich Recipe for Rancho's Cold Brew Smoked Beef Short Ribs

Posted By: Richard Wachtel
Published: June 10, 2016

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Rancho’s Cold Brew Smoked Beef Short Ribs


June 10, 2016


1Combine all of the dry ingredients to form a rub. Then, slowly pour the cold brew into the rub until it forms a paste (you may not need the full ½ cup of Cold Brew).

2 Apply the paste to all surfaces of the short rib.

3Place rib in an XL ziplock bag (2 Gallon Size), or wrap it in plastic wrap and place in the fridge overnight.

4Set up your charcoal grill for indirect smoking/grilling, bring the cooker to 275*F.

5Place the short ribs meat side up in the smoker. Smoke the ribs for the first two hours at 275*F.

6Reduce smoker to 250*F and cook until the rib reaches an internal temperature of 185*F.

7At this point, wrap ribs in butcher's paper, or place them in a large paper grocery bag.

8Once wrapped, place back in the smoker until the ribs reach 203*F internal temperature.

9Remove from the smoker and allow the rib to rest in the paper for 20-25 minutes before serving.

Recipe created by: Ken Hess BBQ


1 SRF Full Plate Short Rib

¼ Cup Coarse Ground Black Pepper

¼ Cup Dark Brown Sugar

1 Tbsp and 1 & ½ tsp Paprika

1 Tbsp and 1 & ½ tsp Ancho Chili Powder

1 Tbsp Dried Oregano

3 tsp Garlic Powder

1 & ½ tsp Ground Cumin

½ Cup Cold Brew Coffee (or cold espresso)


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