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1
The night before you plan to barbecue, combine the rub ingredients in a bowl.
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2
Apply the rub evenly to the ribs, reserving about half of the spice mixture.
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3
Place the slabs in a plastic bag and refrigerate them overnight.
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4
Before you begin to barbecue, take the ribs from the refrigerator.
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5
Pat them down with the remaining rub.
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6
Let the ribs sit at room temperature for 30 to 40 minutes.
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7
Prepare the smoker for barbecuing, bringing the temperature to 200F to 220F.
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8
If you plan to baste the meat (see Notes, To Mop or Not), mix together the bourbon and vinegar with 1/2 cup water, Warm the mop liquid over low heat.
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9
Transfer the meat to the smoker.
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10
Cook the ribs for about 4 hours, turning and mopping them after 1 1/2 and 3 hours in a wood-burning pit, or as appropriate in your style of smoker.
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11
While the slabs are smoking, prepare the Bour-BQ Sauce so that it is ready to apply to the ribs approximately 45 minutes before the meat is done.
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12
In a large saucepan, melt the butter with the oil over medium heat.
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13
Add the onions and saute for about 5 minutes, or until they begin to turn golden.
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14
Add the remaining sauce ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 40 minutes, stirring it frequently.
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15
Brush the ribs with sauce once or twice in the last 45 minutes of cooking.
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16
Return the remaining sauce to the stove and simmer for 15 to 20 minutes, or until reduced by one-third.
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17
When the slabs are ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky.
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18
Allow the slabs to sit for 10 minutes before slicing them into individual ribs.
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19
Serve with the reduced sauce on the side.
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20
Serving Suggestion
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21
We like the ribs best with a simple salad like Killed Salad, which means theres still room for Run for the Roses Pie afterward.
