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Rotisserie Beef Plate Ribs with Coffee Rub

Beef plate ribs with coffee-pepper rub, cooked hot and fast on rotisserie at 350°F to 195°F for crispy bark and buttery fat.
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Ingredients Method Notes

Ingredients
  

Beef Ribs:
  • 1 whole rack beef plate ribs 3-4 bones, also called dino ribs
Coffee Rub:
  • 2 tablespoons finely ground coffee
  • 2 tablespoons coarse black pepper
  • 1½ tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
Optional:
  • Oak hickory, or mesquite wood chunk for smoke

Method
 

  1. Remove ribs from packaging and pat dry. Trim loose fat and silver skin but leave fat cap intact. Mix coffee rub ingredients: coffee, black pepper, salt, brown sugar, paprika, and garlic powder.
  2. Season ribs generously on all sides with coffee rub, pressing firmly. Let sit at room temperature 30-45 minutes.
  3. Build charcoal fire and stabilize grill at 350°F. Bank coals to one side for indirect heat. Place drip pan under where ribs will rotate. Add optional wood chunk to coals for smoke.
  4. Thread ribs onto rotisserie spit, centering for balance. Secure with forks on both ends. Test spin by hand, then mount on grill. Turn on motor.
  5. Cook at 350°F with lid closed, monitoring temperature and adding coals as needed. Start checking internal temp at 1.5 hours. Ribs are done when thickest part reaches 195°F, about 1.5-2 hours total.
  6. Remove from grill and spit carefully. Tent with foil and rest 20 minutes. Slice between bones and serve immediately.

Notes

Trim loose fat but keep main fat cap for protection and flavor. Use room temperature ribs for even cooking. Balance ribs carefully on spit to prevent motor strain and uneven cooking. Maintain steady 350°F throughout cook. Pull at exactly 195°F for tender meat with buttery fat. Don't wrap - the hot-and-fast method doesn't need it. The dark bark from coffee is caramelization, not burning. Rest full 20 minutes before slicing or juices will run out.

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