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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