Picked up two racks of pork ribs (baby back) at the commissary on Friday. Covered them in a variation of Mickey's Coffee Rub:
2 TBSP iodized salt
2 TBSP ground black pepper
3 TBSP turbinado sugar
2 TBSP mccormick's tuscan italian seasoning
3 TBSP espresso coffee grounds (fine)
1 TBSP smoked paprika (hungarian)
1 TBSP cumin
1 TSP chipotle chile pepper
Put the ribs on at 1100; temperature at 225. Pulled at 5 1/2 hours. Cooked with membrane side up. Did not flip - only checked internal temperature until reached 180. Let rest for 30 minutes. Pulled them apart to serve. Very easy cook.
A real winner. Definitely the ying and yang of warrior food.
Only thing missing was a plate of farro. Felt like I just finished a foot march with Julius Caesar.