In a small bowl, combine smoked paprika, salt, cumin, white pepper, light brown sugar, chili powder and ground coffee and set aside. Once the membrane is removed from the ribs with a sharp knife, massage mustard onto meat and add seasoning blend. Wrap tightly and place in refrigerator for at least 6 hours to marinate.
Prepare the Big Green Egg by placing a small handful of soaked cherry wood chips and Big Green Egg Natural Lump Charcoal in the bottom of the EGG and light it with a Big Green Egg Fire Starter. You want the EGG to be around 250°F/121°C. Place the convEGGtor with the legs facing up and add a medium sized aluminum pan halfway full of 1 cup water and ½ cup apple vinegar. Add the metal grate and the meat then close the egg and open the top vent ¼ of an inch and adjust the bottom vent so that a little over a ½ inch is exposed. Watch your EGG for about an hour so that it has time to regulate without getting the ribs too hot. Let the ribs cook for about 4 hours then brush them with ½ cup of barbecue sauce, distributed evenly between the two sides, and crank up the heat to approximately 650°F/343°C in order to cook the sauce for a few minutes. Remove from heat, tent with tinfoil, and let the ribs rest for 30 minutes.
Remove the rib meat from a few ribs, about ⅔ a cup or more, and toss with 1-2 tbsp barbecue sauce. Add the pulled meat to the Cobblestone Bread Co.™ Spud Dog Bun and top with chopped white onion and a dill pickle spear. Makes 1 sandwich.