Rinse ribs with cold water and pat dry with paper towel.

Allow the ribs to sit on the counter for 25 to 30 minutes.

Rub the ribs with EVOO.

In a bowl combine light brown sugar with the coffee rub and mix well.

Coat the ribs with the light brown sugar and coffee rub mixture.

Wrap the ribs with thick-cut bacon end to end.

Use a mandoline or sharp chef's knife, slice the onion using a thin cut.

Use a length of aluminum foil four to six inches on both ends of the ribs.

Place the onions onto the foil, then place the ribs directly over the onions.

Fold the ends and sides of the foil over the ribs; this will create kind of an elongated enclosure and a sort of bowl in which the rib, onion, and bacon juices will make your ribs taste like you wouldn't believe.

Once the charcoal is hot, between 375 to 400 degrees, place the ribs about 6-8 inches away from direct heat, close the lid and let the magic happen for 2 1/2 hours.

After the 2 1/2 hours open the lid and open up the foil to expose the top of the thick bacon wrapped ribs, close the top of the grill and let the ribs cook for an additional 1 to 1 1/2 hours. When finished the bacon should be crispy-ish, and the rib meat should be delicate.

Remove the ribs onto a chopping board or a large platter, let the ribs rest for 15 minutes then slice into them. See, I told you!

Serve.