SAUCE: In a medium saucepan, combine olive oil and garlic and sauté on medium heat until golden. Remove from heat and let the garlic cool in the oil. Whisk in the ketchup, honey, vinegar, soy sauce, and espresso. Return to heat and simmer for 15 minutes to blend flavors. Remove from heat.
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Minced Garlic
- 1 cup Ketchup
- 1 cup Honey
- 1/2 cups Balsamic Vinegar
- 1/4 cup Soy Sauce
- 1/4 cup Starbucks Double Shot Espresso (or strong home-brewed coffee)
DRY RUB: Mix together salt, garlic, oregano, cumin, cinnamon, ground chili pepper, cocoa powder, and cayenne in a jar with a lid. Shake to blend.
- 1 tablespoon Salt
- 2 tablespoons Garlic Powder
- 2 tablespoons Finely Ground Oregano
- 2 tablespoons Cumin
- 1 tablespoon Cinnamon
- 4 tablespoons Ground Chili Pepper
- 1/2 tablespoon Cocoa Powder
- 1/2 tablespoon Cayenne
Season ribs with the dry rub and smoke for 3 hours at 225°F, in preheated smoker. Use apple chips during the first two hours.
After 3 hours, remove the ribs, baste generously with espresso BBQ sauce, and wrap in heavy-duty aluminum foil.
During the last 10 minutes, remove ribs from the foil and baste again; place them back in the smoker, directly on the rack, allowing the ribs to caramelize.
Transfer to cutting board, cut, and serve hot.
Return to smoker and cook for an additional 1 - 1½ hours, or until internal temp reaches 160°F