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1
In a medium bowl, whisk the sugar with the pepper, chile powder, cinnamon, cumin, coffee and 1/3 cup of salt.
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2
Season the ribs all over with salt, then rub both racks with 1 cup of the spice mix.
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3
Light a hardwood charcoal fire and set up the grill for indirect cooking; youll need to replenish the coals periodically to maintain the heat.
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4
Close the grill and, using the air vents to control the fire, bring the internal temperature to 250.
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5
Scatter 2 cups of the oak chips over the hot coals.
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6
Set the ribs meat side up on the grill opposite the coals.
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7
Close the grill and smoke the ribs at 250 to 275 for 2 hours, adding coals as necessary to maintain the heat; add another 2 cups of the oak chips to the hot coals after the first hour.
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8
Transfer the ribs to a baking sheet.
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9
Layer two 36-inch sheets of heavy-duty foil on a work surface and set a rack of ribs in the center, meat side up; wrap tightly in the foil.
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10
Repeat with 2 more layers of foil and the remaining rack of ribs.
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11
Set the rib packets meat side up on the grill opposite the coals.
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12
Close the grill and cook the ribs at 250 to 275 for 2 hours longer, adding coals as necessary to maintain the heat.
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13
Transfer the rib packets to a baking sheet, then unwrap the ribs, discarding the foil.
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14
Scatter 2 cups of the oak chips over the hot coals.
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15
Return the ribs meat side up to the grill opposite the coals.
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16
Close the grill and smoke the ribs at 250 to 275 until very tender, 1 hour.
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17
Add coals as necessary to maintain the heat and scatter the remaining 1 cup of oak chips on the hot coals halfway through smoking.
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18
Transfer the ribs to a carving board and let rest for 15 minutes.
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19
Cut into sections and serve.
