These Ribs are Magic. And simple.

 I don't like many food blogs. I do not need/want nine extraneous paragraphs about everything/anything.

Over the years, I've made a lot of ribs. This one combines genuine smoke and ease of prep.

Make them.

You're welcome.

Ribs.  

I.               Rib prep.

a.     Peel the silver skin away from the back of the ribs.

b.    Lop off the rib tips section to create a St. Louis-style slab.

c.     Mix 0.5 cups yellow mustard w/3 TB (preferably sweet) pickle juice.

d.    Have adequate supply of your favorite rub at hand. (I use about 47.5% brown sugar/47.5% Montreal steak seasoning/4.5% chili powder/0.5% espresso ground coffee)

e.     Paint the rib tip section & slab with the mustard mixture.

f.      Rub lots of rub onto the ribs.

II.            Hardware.

a.     Pre-heat oven to 225F/110C. If you have a convection oven, use it.

b.    Make a liter of coffee (I run water through the morning’s old grounds. You won’t be drinking it.)

c.     Line a jelly roll pan with foil.

d.    Place a cooling rack inside the pan.

e.     Place ribs onto rack.

f.      Rack into oven.

g.     Pour coffee into jelly roll pan.

h.    Close oven door.

i.      3 hours.

III.          Smoker or wood/charcoal grill.

a.     Get your fire going.

b.    Smoke ribs for 1-2 hours, around 225-250F/110-120C

c.     If you like your ribs sauced, during the last hour, flip the ribs every 15 minutes, saucing with each turn.

IV.          Service.

a.     Slice them up and serve.

b.    Enjoy the accolades of the crowd.