FOR THE RIBS: In a small bowl, combine smoked paprika, salt, cumin, white pepper, light brown sugar, chili powder and ground coffee and set aside. Remove the membrane from the ribs with a sharp knife, massage mustard onto meat and add the seasoning blend. Wrap tightly and place in refrigerator for at least 6 hours to marinate. Cook ribs in slow cooker, smoker, or on the grill according to your preference. FOR THE SANDWICHES: Remove the rib meat from a few ribs, about ⅔ a cup or more, and toss with 1 to tbsp. barbecue sauce. Add the pulled meat to the Turano French Roll and top with chopped white onion and a dill pickle spear.