Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it.
Place the ribs in a roasting pan and pour the bourbon over them.
Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
Meanwhile, combine the ingredients for the rub in a bowl and stir to mix.
Pour off and discard the bourbon.
Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers.
Let the ribs marinate for 1 hour, while you light your grill.
Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 300 degrees.
Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours.
The last 15 minutes, brush the ribs with 1/3 cup sauce.
Sprinkle with the remaining rub.
Serve the remaining barbecue sauce on the side.
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Preheat oven to 275 degrees Fahrenheit. Line a baking sheet or roasting pan with aluminum foil.
Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off. Use a paper towel to provide a better grip if slippery.
In a small bowl, stir together the ingredients for the dry rub, paprika, salt, pepper, onion powder, garlic powder, and ground mustard. Rub this mixture generously over the outside of the ribs to coat. Place seasoned ribs in a single layer onto prepared baking sheet or roasting pan.
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