Coat ribs with yellow mustard then season with the Espresso Chile Rub. Firmly press the rub into the ribs.
Preheat the Bull Grill using indirect heat to 250°F by turning off the innermost burners and setting the outer burners to medium-high. Place the ribs in the center of the grill.
Cook for 1 hour with the lid closed. After an hour, apply a thin layer of Mole BBQ Sauce to each rack of ribs.
Cook for another two hours, checking tenderness every thirty minutes. Apply another thin layer of Mole BBQ Sauce every hour.
Remove ribs when they have reached desired tenderness and when they have reached an internal temperature of 197°F-203°F (approximately 3 hours). Turn all the burners on the Bull Grill to medium-high and coat the ribs with a final thin layer of sauce. Grill 30-45 seconds on each side or until the sauce has caramelized on the ribs, then remove. Rest for 20 minutes before slicing. Garnish with green onions and everything bagel seasoning. Serve with additional Mole BBQ Sauce.
