Combine the ingredients for the coffee-ancho rub and mix together thoroughly.
Slather your beef ribs all over with a thin layer of mustard, then sprinkle on an even layer of your rub.
Preheat your smoker to cook at 275 degrees, while your ribs rest on your counter at room temperature.
Once your smoker is up to temperature, place the ribs in the center and insert the temperature probe in the thickest part of the meat, ensuring that it is not up against a bone. Add a few ounces of wood to the firebox. Close the lid to the smoker and have your first beer.
After the second hour of cooking, spritz your ribs with water, then spritz every hour thereafter.
Once your ribs hit 197 degrees, begin probing for tenderness as described in the article above.
Once your ribs have reached the proper tenderness (usually around the magic number, 203 degrees), use a pair of barbecue gloves or a towel to remove them from the pit. Wrap with your peach butcher paper, and place in a pan. Transfer the pan to an ice chest along with a couple of old towels. Close and seal the lid to the ice-chest, and let rest for 1 hour.