Try Chef Tom's recipe for his signature smoked Coffee Crusted Beef Short Ribs. Slow-cooked over charcoal and oak using the snake method.
WHAT YOU'LL LOVE
- Building two parallel rows of charcoal with wood chunks staggered along each row sets up the "snake method," letting the fire burn slowly from front to back instead of needing constant tending
- Opening the airflow fully once the coals are glowing lets the fire ignite the wood chunks gradually as it burns down the row, delivering steady smoke over several hours rather than one big burst early on
- Placing one rack of ribs in front and one in back, both centered on the grate, gives each rack even exposure to the ambient heat radiating from both smoldering rows
- Waiting until the rub looks wet on the surface before transferring the ribs to the grill is a visual cue that the seasoning has had enough contact time to adhere, rather than guessing based on a fixed number of minutes
Coffee Crusted Beef Short Ribs
Tom Jackson
Rated 3.0 stars by 4 users
Category
Main Course
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
5 hours 3 minutes
Calories
1433
Chef Tom smokes Coffee Crusted Beef Short Ribs over charcoal and oak, using the snake method, on the Yoder Smokers Adjustable Flat Top Charcoal Grill.
Ingredients
-
2 (3 bone) racks Creekstone Farms Prime Beef Short Ribs
-
Cornhusker Kitchen Spray Duck Fat
-
Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning
-
Killer Hogs Texas Brisket Rub
Directions
- Remove the grill grates from the Yoder Smokers Adjustable Flattop Charcoal Grill.
- Make two rows of charcoal briquettes on opposite ends of the charcoal tray. Start each row at the front of the grill working straight to the back of the grill, hugging the sides of the charcoal grate. Make the row three briquettes wide on the bottom layer and two wide on top. Place two fist sized chunks of oak smoking wood on top of each row. Place one near the front of the grill and the second about halfway down the row of charcoal.
- Place a fire starter at the front of each row and light to ignite the charcoal. When the coals are glowing hot, close up the grill an open the airflow completely on the bottom and top. The charcoal will not burn back slowly, igniting the wood to add smoke during the cook.
- The temperature should stabilize around 325ºF, and hold for a couple of hours before it begins to slowly drop. You can add lump charcoal to the coal bed as needed to keep the heat up. You may also add a chimney of lit charcoal to bump the temperature back up, if needed.
- Return one of the grill grates to the grill and place it directly in the center of the grill.
- Clip a Fireboard 2 ambient temperature probe to the grill grate in the center of the grate and run the probe to the Fireboard 2 unit, set on the front shelf.
Rub a thin layer of Chile Slinger Fatalii Mustard Sauce (Substitute) on the Creekstone Farms Prime Beef Short Ribs to bind the seasoning to the meat. Season generously with Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning and Killer Hogs Texas Brisket Rub. When the rub appears wet on the surface, transfer the ribs to the grill.
- Place the ribs on the grate in the center of the grill. One in front. One in back. Rub meat probes from the Fireboard to the ribs, to monitor internal temperature, if desired.
- Cook until the ribs are probe tender at about 205ºF internal temperature, roughly 5-6 hours.
Recipe Note
Recipe FAQ
Why build two separate rows of charcoal instead of one central pile?
This sets up the "snake method" two rows that burn slowly from front to back, delivering steady heat and smoke over several hours without needing to add fuel constantly.
Why open the airflow completely once the coals are glowing instead of adjusting it gradually?
Full airflow lets the fire ignite the wood chunks along the row as it burns down, releasing smoke gradually across the whole cook rather than all at once at the start.
Why place one rack of ribs in front and one in back, both centered on the grate?
Centering both racks between the two smoldering rows gives each one even exposure to the ambient heat radiating from both sides, rather than one rack sitting closer to a single heat source.
How do I know the ribs are properly seasoned and ready for the grill?
Look for the rub to appear wet on the surface that visual cue means the seasoning has had enough contact time with the meat's moisture, rather than relying on a fixed number of minutes.
What internal temperature should the short ribs actually reach?
This recipe cooks them until probe tender at around 205°F, well past the USDA minimum of 145°F for whole-muscle beef. That higher target is what breaks down the connective tissue, not a food safety requirement it clears the safety bar early in the cook.
How indoor-friendly is this recipe?
1 out of 5 this is a multi-hour charcoal-and-wood smoke built specifically around the snake method's slow burn. An oven can render the ribs tender, but you'll lose the bark and smoke flavor entirely.
Recipe Highlights
Snake-method charcoal layout: Burns slowly front to back for hours without constant tending.
Fully opened airflow: Ignites wood chunks gradually along the row for sustained smoke.
Centered rack placement: Gives both racks even heat exposure from two smoldering rows.
Wet-surface seasoning check: A visual cue instead of a fixed prep time.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 1433
- Carbs
- grams
- Protein
- 48 grams
- Fat
- 136 grams
- Sodium
- 345 milligrams
