Cup of Yum
1. Preheat your smoker to 275°F. I use a Traeger smoker, but if using wood, do indirect smoking. Mix together the rub, set aside.

Prep Ribs

Cup of Yum
1. If your butcher has already removed the back membrane, go to Step 2. Otherwise loosen the white membrane attached to the back of the ribs using a knife. Then with a paper towel, pull the membrane away and discard.
2. Slather the ribs with the yellow mustard and then season on all sides with coffee ancho rub mixture.

Smoking

1. Place the ribs bone side down on the smoker grates, close the lid, and smoke for about 3 hours. The internal temperature should be near 165°F.
2. Remove the ribs from the smoker and wrap them tightly in butcher paper (foil can be substituted, but it will soften the bark).
3. Return the wrapped ribs package to the smoker and continue cooking for another 2 hours, but check the ribs after 90 minutes. We're looking for a finished, internal temperature of around 202°F (See Note 2).
4. Remove the beef back ribs from the smoker and allow to rest for 30 minutes. Remove from butcher paper wrap and slice into individual ribs and serve.
5. Serve as is or with BBQ sauce, like my Master BBQ Sauce Recipe (Sweet Heat).

Oven or Grill (No Smoker)

1. Prep ribs as detailed above then place each beef back rib rack on a sheet of foil. Sprinkle 2 tablespoons of apple cider vinegar over each rack. Fold the foil up and around the ribs to secure a tight package.
2. Place onto a baking tray and into a 300°F preheated oven for 2 1/2 to 3 hours. We're looking for a finished, internal temperature of around 202°F (See Note 2)
3. Remove ribs from oven, keep covered with foil and let rest 30 minutes. Serve as is or with BBQ sauce, like my Master BBQ Sauce Recipe (Sweet Heat).
4. If you want a lacquered glaze: Using an oven, brush rib racks meat side up with sauce and broil until the sauce is thickened, bubbly and shiny, a few minutes. If grilling, brush rib racks meat side up with sauce, cover lid and grill until the sauce is thickened, bubbly and shiny, a few minutes.