Ingredients:
7 teaspoons salt 2 tablespoons dark brown sugar 4 teaspoons chili powder 1 tablespoon ground coffee 2-1/2 teaspoons unsweetened dark cocoa powder 2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 3/4 teaspoon ancho chile pepper 1/8 teaspoon coriander 1/8 teaspoon turmeric 2 racks Smithfield St. Louis Style Pork Spareribs, membrane removed

Instructions:
Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250 degrees. To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric. Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure the rub adheres. Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3-1/2 hours. Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.