Combine the salt, pepper, garlic, onion, and ground coffee to make the rub.
Beef Ribs
Preheat a smoker to 250 degrees F (120 degrees C). Add 2 chunks of grapevine wood.
Remove the membrane from the back of the ribs to allow the rub and smoke flavors to penetrate the meat.
Place the ribs in a preheated smoker and cook for 90 minutes to 3 hours.
When the beef ribs have the color you are looking for, wrap them in foil with a little beer. This continues the cooking process without making the ribs too dark or drying out in the smoke.
Place the wrapped beef ribs on the smoker and cook for another 90 minutes to 3 hours, until they reach an internal temperature of about 195 degrees F (90 degrees C) or a skewer pokes into them with resistance like soft butter.Tip: Not all meats are ‘done’ and the same temperature due to differences in beef types and grades, and even between cows. Use the temperature and time to guide you, but the tenderness will tell you when it is ultimately done.
Remove the foil-wrapped ribs from the smoker and rest for 10 minutes.
Slice the ribs into single bone portions to serve.