Ribs Without a Smoker

In a bowl, combine kosher salt, brown sugar, smoked paprika, garlic powder, and coffee grounds.

Whisk everything together until thoroughly combined. Set aside.

On the bone side of the ribs, use a butter knife to lift the membrane. Grip it with a paper towel and peel it off. If it tears, just keep working at it. This membrane won't cook down and can make the ribs tough.

Generously season both sides of the ribs with the prepared rib rub. Make sure to get it all over, and then rub it in with your hands.

Lay out a large piece of aluminum foil. Place the seasoned ribs on top, then add a splash of rice vinegar. Wrap the ribs tightly in the foil, creating a sealed packet. Ensure there are no leaks.

Place the foil-wrapped ribs on a baking sheet and put them in an oven preheated to 300°F (150°C). Bake for 3 hours, or until the ribs are extremely tender and the meat is pulling away from the bones.

In a saucepan, combine ketchup, brown sugar, kosher salt, apple cider vinegar, Worcestershire sauce, water, garlic powder, smoked paprika, and optional coffee grounds and sherry vinegar.

Whisk everything together, then place the saucepan over medium heat. Bring to a simmer and cook for 30 minutes, stirring occasionally, until the sauce has reduced and thickened.

For an extra smoky flavor, you can cold smoke the sauce. Fill a bowl with the sauce, cover tightly with plastic wrap, and insert the hose of a cold smoker. Smoke for 10 minutes, then let sit covered for another 10 minutes. Repeat 2-3 times.

Preheat your grill to medium-high heat. Clean the grill grates thoroughly.

Remove the ribs from the foil. Place them on the grill and brush generously with the BBQ sauce. Grill for about 5-7 minutes per side, brushing with more sauce as needed, until they have a nice, thick glaze.

Transfer the glazed ribs to a cutting board and let them rest for about 10 minutes.

Slice the ribs between the bones and serve immediately.