Make the brine by mixing the coffee, brown sugar and kosher salt together. Stir until the ingredients are dissolved. Add the rub and stir to combine.

Refrigerate the mixed brine until cold before adding the ribs. Make it the night before or start with chilled, unsweetened brewed coffee. Cooling time varies and is separate from the brining time.

Prep the ribs for brining by removing the membrane on the boney side of the ribs

Place the ribs in a plastic container or large zip-top bags and add enough cold brine to cover. Refrigerate for 4–6 hours, preferably 6 hours, then remove the ribs, rinse and discard the used brine.

Rub yellow mustard on the bone side of the ribs then sprinkle Jeff's original rub generously onto the ribs to cover. Flip the ribs over and repeat the mustard and rub on the meaty side. Lay aside while you set up the smoker.

Prepare the smoker for cooking at 225-240°F with indirect heat. If your smoker uses a water pan, fill it up.

Stage 1: Place the ribs directly on the grate and let them smoke cook for 2 hours using apple wood for smoke.

Stage 2: Place the ribs in a foil pan and add about ¼ inch of water, apple juice, broth or coffee to the bottom, then cover tightly with heavy-duty foil. Alternatively, wrap the rack in heavy-duty foil with a small splash of that liquid, sealing the edges. Cook at 225–240°F for about 2 hours, checking sooner if the rack is thin; smoke is not needed while covered.

Stage 3: Remove the ribs from the foil and place them back into the smoker, directly on the grates. Smoke cook for 1 hour using apple wood for smoke.

Remove ribs from the smoker when they reach 195 degrees or when they have reached the level of tenderness that you desire. Let the ribs rest for about 10-15 minutes before slicing.