Mocha-Rubbed Ribs

3 tbsp baking cocoa
1 tbsp instant espresso coffee powder
1 tbsp chilli powder
1 tsp dark brown sugar, packed
1 tsp granulated garlic
½ tsp ground cumin
½ tsp ground mustard
½ tsp ground coriander
½ tsp ground allspice
2x 1.5 kg racks pork loin back ribs, trimmed
SIDS SALT & PEPPER to taste
mesquite or hickory wood chips, soaked in water for 30 minutes
SIDS SMOKEY GARLIC SAUCE, to taste

Combine baking cocoa, espresso powder, chilli powder, brown sugar, garlic, cumin, mustard, coriander and allspice then set aside.
Pat ribs dry with paper towels. Remove the tough silverskin membrane on the bone sides of the rib racks. Season ribs generously with SIDS SALT & PEPPER to taste. Sprinkle cocoa mixture evenly on both sides of ribs then rub in with your fingers.
Arrange coals, wood chips and water pan in a smoker according to the manufacturer's directions. Add additional coals and adjust vents as needed to maintain about 120°C.
Place ribs on a well-greased rack directly over water pan then cover or close smoker.
Smoke ribs for 4-5 hours until ribs are tender and an instant-read thermometer inserted into the meat between the ribs reads 88°C, adding wood chips as needed to maintain smoke for the first 2 hours.
Remove ribs from smoker. Cover loosely with foil and let stand for 20 minutes. Serve with SIDS SMOKEY GARLIC SAUCE.