Coco-Joe's Hickory Smoked Ribs

Created by Thane and Tamilyn Thompson, this low-sodium rib adventure is so amazing you will never miss the salt. As with most good smoked rib recipes, it does takes time and practice, but it is more than worth the effort.

• Ready In: 5 hrs
• Serves: 6-8
• Yields: 3 racks of ribs

Ingredients

• 6 -8  lbs  racks of baby-back pork 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

Directions

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.