Coco-joe's Hickory Smoked Ribs

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• 6 -8 lbs racks of baby-back lamb ribs (3)
• 1/3-1/2 cup cocoa nibs
• 1/3-1/2 cup french roast coffee beans
• 2 (12 ounce) bottles mrs. dash seasoning mix (mesquite grill marinade)
• 1 tablespoon mrs. dash seasoning mix (extra spicy)
• 1 1/2 cups light brown sugar

Recipe

• 1 rub and marinate the ribs starting the evening before and let sit overnight.
• 2 soak 5-8 pounds of hickory chips in water for 24 hours prior to cooking.
• 3 _______________________.
• 4 dry rub and marinating:.
• 5 grind coffee and cocoa nibs in a coffee grinder until very fine.
• 6 place 1/2 of coffee/cocoa mix in dry rub bowl.
• 7 add extra spicy seasoning.
• 8 add 3/4 cup brown sugar.
• 9 mix well with fork, then rub and press in well to each rack, front and back, until the sugar makes the meat sweat.
• 10 after ribs have been rubbed, cover each with a generous coating of mesquite marinade (about 2/3 bottle, or more, to taste).
• 11 cover with foil and marinate in fridge overnight.
• 12 _____________________________.
• 13 slather sauce:.
• 14 place remaining 1/2 coffee/cocoa mix in a sealable bowl.
• 15 add 3/4 cup brown sugar.
• 16 add remaining mesquite marinade sauce.
• 17 mix well and allow to sit in fridge overnight so flavors mix.
• 18 stir well before each application.
• 19 _________________________________.
• 20 cooking instructions:.
• 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.
• 22 check every 30 minutes to turn ribs, replenish fire, and add a coat of slather.
• 23 ribs are done when meat will pull easily from bone and when well blackened.