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–+ servings
Glossy, caramelized beef short rib burnt ends piled on a white enamel tray with red rim on a wood cutting board

Espresso Maple Bourbon Beef Plate Ribs

A meaty rack of beef plate ribs scored to the bone in 1 inch squares, rubbed with salt, pepper, garlic, smoked paprika and ground espresso, smoked over applewood at 300°F until the bark sets and the meat reads 175°F, then braised covered in a foil tray with an espresso maple bourbon glaze and a little water until fall apart tender. Burnt ends on the bone.
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Prep Time 20 minutes
Cook Time 4 hours
Rest Time 20 minutes
Total Time 4 hours 40 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Ribs
  • 1 rack beef plate ribs 3 to 4 bones, as meaty as possible, membrane on
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp finely ground espresso or dark roast coffee ground fine
  • 1 tsp onion powder
For the Espresso Maple Bourbon Glaze
  • 1/2 cup pure maple syrup
  • 1/2 cup barbecue sauce your favorite
  • 1/4 cup bourbon or apple juice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp instant espresso powder
  • 1 tbsp unsalted butter
For the Braise
  • 1/2 cup water plus more as needed

Equipment

  • Smoker Held at 300°F with applewood.
  • Sharp knife and cutting board For scoring.
  • Saucepan For the glaze.
  • Foil Tray Large enough for the whole rack.
  • Heavy-Duty Aluminum Foil To seal the tray.
  • Instant read thermometer or probe

Method
 

Score and Season
  1. Set the rack bone side down. With a sharp knife, cut about 4 lines one way and 4 lines across, about 1 inch apart, all the way down to the bone. Do not cut through the bone or remove the meat from the rack. Leave the membrane on.
  2. Brush the meat with olive oil. Mix the salt, pepper, garlic powder, smoked paprika, ground espresso and onion powder and rub it over the whole rack, working it down into every cut so each square is seasoned on all sides.
Smoke
  1. Smoke at 300°F over applewood, bone side down and scored side up, until the bark is dark and set and the meat reads about 175°F, roughly 2 to 3 hours.
  2. While the ribs smoke, combine the maple syrup, barbecue sauce, bourbon, Worcestershire, vinegar, Dijon and espresso powder in a saucepan over medium heat. Stir occasionally and simmer about 8 to 10 minutes until it begins to thicken. Remove from the heat and stir in the butter.
Braise
  1. Move the rack to a foil tray. Pour the glaze over the top and work it into the cuts. Add about 1/2 cup of water to the bottom of the tray. Seal tightly with foil and return to the smoker at 300°F.
  2. Braise about 1 hour. Every 30 minutes, lift the foil and add water if the tray is drying out so the sugar in the glaze does not scorch. The ribs are done when a probe slides through the meat with no resistance and the squares begin to separate. If not there, cover and keep going.
Rest and Serve
  1. Rest the rack in the tray 15 to 20 minutes. Spoon the drippings back over the squares. Serve on the rack and let everyone pull their own pieces off the bone.

Notes

Doneness: The USDA minimum for beef is 145°F. These are well past it before they are tender. Go by the probe, usually above 200°F.
Scorching: Maple syrup and barbecue sauce burn if the tray runs dry, and burned sugar tastes bitter. Check every 30 minutes and add water.
Membrane: Leave it on. It holds the scored squares to the bone.
Timing: Smoke time, glaze simmer time and rest time are estimates. Go by bark and temperature for the smoke and by feel for the braise.
Storage: Pull the meat off the bone and store it in the drippings, 3 to 4 days in the fridge or 3 months frozen. Reheat covered at 300°F with the drippings, then uncover a few minutes to set the glaze.

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