ingredients

• 4  pounds  beef chuck short ribs
• 1  tablespoon  chili powder
• 1  tablespoon  packed brown sugar
• 1  teaspoon  salt
• 1  teaspoon  garlic powder
• 1  teaspoon  onion powder
• 1  teaspoon  ground cumin
• 1  teaspoon  ground black pepper
• 1/4  teaspoon  cayenne pepper
• 2  cups  mesquite chips
• 1  medium  onion, finely chopped
• 2  cloves  garlic, minced
• 1  tablespoon  cooking oil
• 1-1/2  cups  ketchup
• 1/4  cup  Worcestershire sauce
• 1/4  cup  hot strong coffee
• 1/4  cup  red wine vinegar
• 2  tablespoons  packed brown sugar
• 1    canned chipotle pepper in adobo sauce, chopped
• 2  teaspoons  dry mustard
• 1/2  teaspoon  salt

directions

1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.

2. Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.

3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.

4. In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.

5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.