Kurt at Rowster's gave us a sample of green coffee beans to experiment with in the kitchen. We went with the first idea we had of using them in the smoker and having four racks of Berkshire left from the bone on loins we have been using it seemed like a good place to start.
They were rubbed with salt and a mole blend from Terra Spice and smoked until tender. Last they were glazed with Michigan maple syrup and finished in the oven on high heat for about 15 minutes until the sugars were caramelized.
The result was a smokey sweet tender rib. The kind of tender that makes you wonder if it may be time to just give it up and hit the barbecue circuit. I am not kidding.
And that is when it hit....caffeine. It never occurred to me that the the caffeine would travel from the beans to the ribs by way of the smoke and after eating about four I was feeling pretty good. That is when they earned the title, "Breakfast ribs".
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