Chef Hang Outs w/Chef Scotty Beef short ribs slow-smoked with a ceremonial-grade cacao and coffee rub for a deep, earthy frequency.
Combine cacao, coffee, sweetener, paprika, salt, and pepper in a small bowl. Rub the mixture generously over all sides of the ribs.
Preheat your smoker to 250°F using hickory or oak wood to establish a steady, clean smoke.
Place ribs in the smoker and cook until the internal temperature reaches 203°F and they are probe-tender.
Remove from heat and wrap in butcher paper, allowing them to rest in a warm cooler.
The cacao rub is not just for flavor; it's a grounding element that bridges the gap between the smokiness of the meat and the sweetness of the fat. Let these rest for at least 15 minutes to allow the juices to harmonize. Inspired by Ceremonial Cacao-Rubbed Short Ribs.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Chef Hang Outs w/Chef Scotty
@user_c2de2898
“Legendary Flavor. Rooted in Love. Elevated by Vibe.”
More from this chefChef Hang Outs w/Chef Scotty
@user_c2de2898
“Legendary Flavor. Rooted in Love. Elevated by Vibe.”
More from this chef