1Set your grill for indirect cooking on medium heat.
2To make the sauce: stir in all ingredients to combine. Simmer for 10 minutes, Remove from heat to cool. will keep in refridgerator for about a week.
3For the all-purpose rub: 2 pkts of McCormick chili seasoning, 3 Tbsp granulated garlic, 1 Tbsp salt, 1 Tbsp all purpose seasoning, 2 Tbsp sugar. Combine all ingredients.
4In a saucepan, combine barbecue sauce and Kahlua. Bring to a boil and remove from heat. Set aside 3/4 cup for basting.
5Place ribs, meat side down on a roasting pan and cover with the remaining sauce. Cover pan with aluminum foil and place on grill away from heat. Cover grill and cook for 1 1/2 to 2 hours. ( I use gas, but i fyou are using charcoal, you may need to add more briquettes to the pile after an hour or so.
6Carefully remove ribs from pan and place meat sides up on grill. Baste with reserved sauce (I keep a little for dipping as some like extra sauce); grill 15 minutes. Turn and baste; grill for additional 15 minutes.