Beef Ribs Mole Rub

Name: Beef Ribs Mole-Rub
Total time: 8 h
Ingredients: 16 g Meersalz; 10 g Schwarzer Pfeffer, grob gemahlen; 8 g Ungesüßtes Kakaopulver; 7 g Ancho-Chilipulver; 3 g Zimt, gemahlen; 4 g Kreuzkümmel, gemahlen; 8 g Brauner Zucker; 4 g Knoblauchpulver

SmokingBeefHot SmokingHard8-12 hrs93-96 °C110-130 °CMesquite + Pecan

Inspired by Mexican mole sauce, this complex rub combines cocoa, chili and spices for a deep, chocolatey flavor profile. The beef ribs become butter-soft through long smoking and develop an almost black bark. An extraordinary BBQ experience for the adventurous.

Ingredients(for 1 kg)

Sea salt16 g

Black pepper, coarsely ground10 g

Unsweetened cocoa powder8 g

Ancho chili powder7 g

Cinnamon, ground3 g

Cumin, ground4 g

Brown sugar8 g

Garlic powder4 g

Instructions

Preparation

20 min + 12 hours resting

Remove the silver skin from the bone side of the beef ribs. Combine all rub ingredients and generously coat the meat on all sides. Cover and let rest overnight in the refrigerator.

Smoking Phase 1

5-6 hours

Preheat smoker to 110-120 °C. Place beef ribs bone side down. Smoke uncovered for the first 5-6 hours until a firm dark bark has formed.

Smoking Phase 2 (Texas Crutch)

3-5 hours

Wrap ribs tightly in butcher paper and continue cooking at 120-130 °C until a core temperature of 93-96 °C is reached. The meat should feel like butter.

Resting

30-60 min

Let the wrapped ribs rest in a cooler for at least 30 minutes. Then unwrap and slice between the bones.

Pro Tip

In the last hour, apply a thin layer of dark beer glaze to the ribs to intensify the mole flavors and set the bark.

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