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1
Combine salt, sugar, garlic, chipotle peppers, bay leaf and water in a large bowl, stirring until salt and sugar are dissolved; place pork in a 2 1/2 gallon resealable plastic bag, add brine, squeeze out as much air as possible, seal and refrigerate at least 6 hours, preferably overnight.
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2
Remove roast from the brine and pat dry with paper towels; discard brine and plastic bag.
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3
Combine all the ingredients for the rub, then rub into the entire surface of the roast, including both ends and the underside of the ribs; cover roast loosely with aluminum foil.
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4
Prepare the grill for indirect grilling; place a drip pan between the piles of coals and fill it halfway with water.
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5
Place the pork roast, rib side down, over the drip pan.
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6
Cook the roast to an internal temperature of 135 degrees F, about 1 hour and 10 minutes (the temperature inside the grill should remain between 300 and 350 degrees F).
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7
While the roast is cooking, combine the jelly, 1/4 cup brewed coffee, and the chipotle in adobo in a small saucepan, over medium high heat; bring to a boil, whisking until jelly melts, boil 1 minute then remove from heat.
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8
When the roast reaches 135 degrees F, brush with about half of the glaze; continue grilling until the roast reaches an internal temperature of 145 degrees F, 10 to 15 minutes.
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9
Transfer roast to a cutting board and cover loosely with a clean piece of aluminum foil.
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10
Make a sauce by adding the remaining 1/2 cup of brewed coffee to the remaining glaze in the saucepan; bring to a boil over medium high heat, remove from heat and stir in chives.
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11
Carve out the eye of the loin from the ribs, slice and place on a serving platter.
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12
Cut between ribs and place on platter; pour collected juices over meat.
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13
Serve sauce on the side.
