In a bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours.
Preheat the oven to 325°F.
Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. While ribs bake in oven, prepare the sauce (instructions below).
Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.
In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy.
Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes.
Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute.
Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute.
Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom.
Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes.
Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves.
In a saucepan (I mean the pan you’re going to cook the soup in), fry the Indiana Kitchen bacon until it’s crisp. Remove the Indiana Kitchen bacon from the pan and crumble it up into little bits. Set it aside for now.
Pour some of the excess fat from the pan, then add the onions, garlic and mushrooms. Over medium-high heat, saute them in the Indiana Kitchen bacon fat until the onions are soft and translucent and the mushrooms are limp.
Add the flour to the pan and stir, coating all your little shrooms, onions and garlic bits in flour.
Add the milk and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
Add the pumpkin puree, shredded cheeses, most of the Indiana Kitchen bacon bits (reserving a few for garnish), and the seasonings and cook for a few minutes longer until the cheese melts.
Just before serving, stir in the beer. The soup will froth up for a moment, but then it will calm down again, just in time to serve it.
Pour into bowls and top with shredded cheese, the reserved Indiana Kitchen bacon bits, and fresh parsley leaves. Some people like to put popcorn on their beer cheese soup. That’s fun too.