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1
Combine all of the rub ingredients in a small bowl.
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2
Rinse off the ribs in cold water to get rid of any impurities, and pat dry.
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3
Place the ribs, curled side up, on a flat work surface, and remove the silver membrane that lines the bones.
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4
This will allow the flavors of the rub to permeate the meat fully and make the ribs very tender.
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5
Trim the ribs to remove the extra fat.
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6
Place them in a rimmed dish, and season on all sides with the rub.
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7
Cover the dish with plastic wrap, and place in the fridge for 8 hours or overnight.
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8
Start on your sauce: Pour the canola oil into a large saucepan set over medium heat.
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9
Once its hot, toss in the onion and garlic, and saute until tender, about 4 minutes.
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10
Stir in the ketchup, bourbon, vinegar, brown sugar, molasses, Worcestershire, hot sauce, paprika, and mustard powder.
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11
Bring to a simmer, and cook, stirring occasionally, for 30 minutes, until the mixture is thick and coats the back of a spoon.
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12
Season with salt and pepper.
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13
When youre ready to cook the ribs, preheat your grill to 250 degrees F, using a combination of charcoal and hickory.
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14
When coals are ready, mound them to one side to create indirect heat.
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15
Place the slabs on the grill, curled side up, spacing them to be as far away from the direct flame as possible.
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16
Cook the ribs, covered, for 2 hours.
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17
Flip the slabs over to finish cooking, and cover and cook for another 1/2 hour.
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18
Once you see a full bend in the ribs, brush the barbecue sauce all over them, cover with the lid, and let cook for another 10 minutes.
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19
Pull the ribs from the grill, and slice between the bones into individual portions.
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20
Serve with the extra sauce on the side.
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21
If youve got a grill thats on the larger side, go ahead and throw on a third slab.
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22
Theres enough rub and sauce here to go around.
