[youtube https://www.youtube.com/watch?v=PtBEk9YxXKU&w=580&h=385]

Please watch: “Tandoori Masala “Ghost Pepper” Chicken Wings on Gourmet Guru Grill”

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Today I will show you how to make Coffee-Rubbed Baby Back Ribs using the 2-2-1 method (modified) in the Masterbuilt Smoker, and then finish the ribs with a Blueberry-Bourbon Jalapeno Pepper Glaze.

To start, generously season the ribs the night before with 4 Rivers Smokehouse Coffee Rub (or your favorite coffee seasoning) and leave in the refrigerator overnight. 4 Rivers Coffee Rub is available here: http://armadillopepper.com/4-Rivers-Smokehouse-Coffee-Rub-BBQRUB-4RCF.htm

Heat the smoker to 225. I used Mesquite wood for a nice contrast with the sweetness from the blueberries. Smoke for 2 hours 40 (or so) minutes, adding wood chips to the Masterbuilt Smoker every 30 to 45 minutes.

Next, remove the ribs from the smoker, wrap in foil along with about 4 ounces of coffee (you can use leftover coffee from the morning). Smoke for another 45 minutes in the foil. This helps tenderize the ribs and keeps them moist. Remove ribs from the foil. Glaze with the Blueberry-Bourbon Pepper Jelly, video recipe here: https://youtu.be/dmXBbl8v-_A. Put back in the smoker for 30 minutes. After the 30 minutes, glaze one final time and leave in the smoker for 15 minutes.
Total cook time: 2:45 + 0:45 + 0:30 + 0:15 = 4 hours 15 minutes.

After the 30 minutes, the ribs are ready!

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