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1
Rub and marinate the ribs starting the evening before and let sit overnight.
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2
Soak 5-8 pounds of hickory chips in water for 24 hours prior to cooking.
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3
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4
Dry Rub and Marinating:.
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5
Grind coffee and cocoa nibs in a coffee grinder until very fine.
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6
Place 1/2 of coffee/cocoa mix in dry rub bowl.
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7
Add Extra Spicy seasoning.
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8
Add 3/4 cup brown sugar.
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9
Mix well with fork, then rub and press in well to each rack, front and back, until the sugar makes the meat sweat.
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10
After ribs have been rubbed, cover each with a generous coating of Mesquite Marinade (about 2/3 bottle, or more, to taste).
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11
Cover with foil and marinate in fridge overnight.
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12
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13
Slather sauce:.
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14
Place remaining 1/2 coffee/cocoa mix in a sealable bowl.
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15
Add 3/4 cup brown sugar.
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16
Add remaining Mesquite Marinade sauce.
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17
Mix well and allow to sit in fridge overnight so flavors mix.
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18
Stir well before each application.
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19
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20
Cooking instructions:.
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21
Using indirect heat on a charcoal grill, cook/smoke for 4.5 to 5 hours, keeping temperature at the grill surface between 250 and 275.
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22
Check every 30 minutes to turn ribs, replenish fire, and add a coat of slather.
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23
Ribs are done when meat will pull easily from bone and when well blackened.
