Coffee Crusted Beef Ribs

This Beef Rib recipe from Chef Matt Abdoo has a Coffee and Stout Sprtiz and a butcher's secret seasoning.


  • 5-7 pounds Whole Plate Beef Rib (3-4 bones) 
  • 3/4 cup butcher’s secret seasoning (recipe below) 
  • 1/4 cup instant coffee 
  • 2 tablespoons vegetable oil 
  • 2 cups coffee and stout spritz (recipe below)

Coffee and Stout Spritz:

  • 1 cup stout beer
  • 1/2 cups cold coffee
  • 1/4 cup beef broth 
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons sherry vinegar
  • 1 tablespoon low sodium soy sauce 
  • 1 tablespoon light brown sugar

Butcher's Secret Seasoning:

  • 3 tablespoons kosher salt
  • 5 tablespoons coarse black pepper
  • 3 teaspoons granulated garlic
  • 3 teaspoons granulated onion 
  • 3 teaspoons light brown sugar  
  • 3 teaspoons Worcestershire powder  
  • 1-1/2 teaspoons hatch chili powder
  • 1-1/2 dried thyme coarse ground 
  • 1 teaspoon dried rosemary, coarse ground
  • 3/4 teaspoon coriander, coarse ground 
  • 3/4 teaspoon chili flake 
  • 3/4 teaspoon sweet paprika
  • 1/2 teaspoon Accent


  1. Preheat your smoker to 275°F with Hickory or Oak. While your smoker is coming up to temperature, remove the Beef Ribs from their packaging and pat dry with paper towels.  
  2. Using your hands rub the entire Beef Rib with Vegetable Oil. (This will help the rub stick as well as assist in the Bark Development).  In a small mixing bowl combine the Butcher’s Secret Seasoning with the Instant Coffee then evenly coat the entire Beef Rib with the Coffee Seasoning mix. Allow the seasoned Beef Rib to Marinate for 20 Minutes in the refrigerator, before placing on the smoker.  
  3. After 20 minutes and once the smoker is up to temperature, place your probe thermometer into the middle of the thickest part of the meat next to the bone and place the seasoned beef rib meat side up in the smoker away from the heat source. Place a water pan between the heat source and the beef rib and begin cooking, spritzing with the stout spritz every 30 minutes after the first hour. 
  4. Continue to cook for about 4 hours or until the internal temperature reaches the “Stall” at 155 degrees. Remove the Beef Ribs from the smoker and wrap in butcher paper. Return the thermometer probe back in and place back on the smoker and continue to cook for an additional 4-6 hours or until the internal temperature reaches between 195-200°F.  
  5. Once the Beef Rib comes up to temperature transfer the cooked Beef Rib to a warm place and allow it to rest for 1 hour before serving. The bones should be easy to remove. Either remove the bones and slice with a serrated knife or cut the Beef Ribs into individual bones and enjoy!

Coffee and Stout Spritz:

  1. Whisk together all ingredients and transfer to a food safe spray bottle. Refrigerate until ready to use.

Butcher’s Secret Seasoning:

  1. Combine all ingredients in a small mixing bowl then transfer to an airtight container until ready to use.

Nutrition information per entire recipe: 587 Calories; 35 g Total Fat (14 g Saturated Fat; 0.2 g Trans Fat; 3 g Polyunsaturated Fat; 14.6 g Monounsaturated Fat); 161 mg Cholesterol; 1400 mg Sodium; 9.2 g Total Carbohydrate; 1.1 g Dietary Fiber; 3.2 g Total Sugars; 2.5 g Added Sugars; 54 g Protein; 49.7 mg Calcium; 6.8 mg Iron; 719 mg Potassium; 0.5 mcg Vitamin D; 0.4 mg Riboflavin; 12.1 mg Niacin; 0.5 mg Vitamin B6; 6 mcg Vitamin B12; 429 mg Phosphorus; 13.6 mg Zinc; 38.9 mcg Selenium; 206.7 mg Choline

Chef Matt Abdoo

chef's tip

For a time saving approach try slicing the meat off the bones and cook the same way. It will look like the flat of a brisket but will cook in around 5-6 hours. Although you will lose the visual effect of the large bone it makes for easy uniform slicing and a much shorter cook time.

chef's tip

The Butcher's Secret Seasoning is is great to use on steaks, burgers or jazz up your Brisket slices.