Coffee Ancho Chile Honey BBQ Ribs — The Long Haul Low and Slow

The Long Haul Cowboy Blend was built for long shifts — and these ribs are built for long cooks. The cocoa and caramel notes in the coffee rub deepen into something smoky and complex over hours of low heat, balanced by the heat of ancho chile and the sweetness of honey. This is the recipe you make when you've got time and want to impress.

Equipment

• Smoker or oven (225–250°F)
• Baking sheet + wire rack
• Aluminum foil
• Basting brush
• Saucepan (for glaze)

Ingredients

Coffee Ancho Chile Dry Rub

• 3 tbsp finely ground The Long Haul — Cowboy Blend
• 2 tbsp ancho chile powder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne (optional, for heat)

Honey Coffee BBQ Glaze

• ½ cup honey
• ¼ cup brewed The Long Haul — Cowboy Blend (strong, cooled)
• ¼ cup apple cider vinegar
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp ancho chile powder
• Salt to taste

Ribs

• 2 racks baby back or spare ribs
• Yellow mustard as binder (optional)

Instructions

Prep (Night Before)

1. Remove the membrane from the back of the ribs.
2. Coat ribs lightly with yellow mustard as a binder (optional — it disappears during cooking).
3. Mix all dry rub ingredients and apply generously to both sides.
4. Wrap in plastic wrap and refrigerate overnight, or at least 4 hours.

Cook

1. Bring ribs to room temperature 30 minutes before cooking.
2. Smoke or cook in oven at 225–250°F for 3 hours unwrapped.
3. Wrap tightly in foil with a splash of apple cider vinegar. Cook another 2 hours.
4. Unwrap and cook 30–60 more minutes to firm up the bark.

Glaze

1. Combine all glaze ingredients in a saucepan over medium heat.
2. Simmer 10–15 minutes until slightly thickened.
3. Brush glaze onto ribs during the last 30 minutes of cooking, every 10 minutes.
4. Rest 10 minutes before slicing.

Pro Tips

• Grind the coffee fine for the rub — you want it to integrate into the bark, not sit on top
• The mustard binder disappears during cooking — it's just there to hold the rub
• Low and slow is non-negotiable — don't rush it
• The glaze burns easily — only apply in the last 30 minutes
• Brew a strong cup of The Long Haul to drink while you wait. You've earned it.

Why The Long Haul Works in This Recipe

The cocoa, caramel, and vanilla tones in The Long Haul — Cowboy Blend make it one of the best cooking coffees in the lineup. It adds depth and a subtle sweetness to the rub that you can't get from generic coffee grounds — and the same notes carry into the glaze when brewed strong and reduced.

FAQ

Q: Why use coffee in a BBQ rub?
A: Coffee adds depth, a subtle bitterness that balances sweetness, and helps build a dark, complex bark during low-and-slow cooking. The cocoa and caramel notes in The Long Haul Cowboy Blend are particularly well-suited to BBQ — they deepen into something smoky and rich over hours of heat.

Q: What grind size should I use for a coffee rub?
A: Fine grind — you want the coffee to integrate into the bark and bond with the meat surface, not sit on top as visible grounds. A standard ground coffee works well; espresso grind is even better for a rub.

Q: Can I make these ribs in the oven instead of a smoker?
A: Yes — cook at 225–250°F in the oven using the same 3-2-1 method (3 hours unwrapped, 2 hours wrapped in foil, 30–60 minutes unwrapped for bark). Add a small pan of water to the oven for moisture. You won't get smoke flavor, but the coffee rub and glaze still produce exceptional results.

Q: What is ancho chile powder?
A: Ancho chile powder is made from dried poblano peppers — mild heat, deep fruity flavor, and a slight smokiness. It's widely available in grocery stores and is a key component of many BBQ rubs. It pairs exceptionally well with coffee and dark chocolate notes.