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1
Soak the wood chips in water for at least 30 minutes.
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2
Drain well.
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3
Stir together the ground ancho, paprika, black pepper, dry mustard, salt, coriander, oregano, cumin, and ground chile de arbol in a small bowl.
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4
Brush both sides of the racks with the oil and rub liberally with the spice mixture.
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5
Wrap in plastic and refrigerate for at least 12 hours and up to 24 hours.
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6
Remove the ribs from the refrigerator 45 minutesbefore smoking to allow them to come to room temperature.
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7
Stuff several sheets of newspaper in the bottom of a charcoal chimney starter.
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8
Fill the chimney to the top with charcoal.
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9
Remove the top rack from your grill.
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10
Place the chimney on the lower rack.
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11
Light the newspaper and let the charcoal burn until the coals are gray on the outside, about 20 minutes.
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12
Open the bottom vent on the grill.
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13
Turn out the hot charcoal onto one side of the bottom rack.
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14
Using a metal spatula, spread the charcoal to cover approximately one-third of the rack and then scatter half of the soaked wood chips over the charcoal.
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15
Return the top rack to the grill.
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16
Place an oven thermometer to one side of the rack to allow you to monitor the temperature of the grill, which should stay between 250F and 300F at all times.
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17
(Check the temperature every 10 minutes.)
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18
Place the ribs on the rack to the side of the coals, not directly over them, and cover the grill.
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19
Pour one-quarter of the bourbon barbecue sauce into a separate container and set aside.
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20
Cook, turning the ribs and basting them with the rest of the barbecue sauce every 20 minutes, until the meat is very tender when pierced with a knife, about 1 1/2 hours.
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21
After the first 30 minutes of cooking, light additional charcoal as before, placing the chimney starter on a heatproof surface.
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22
When the temperature in the grill drops below 250F, use oven mitts to lift off the top rack with the ribs in place and set on a heatproof surface.
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23
Using tongs, add hot charcoal from the chimney starter to the bottom rack and then scatter the remaining wood chips on top.
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24
Return the rack of ribs and cover the grill with the lid.
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25
Transfer the ribs to a baking sheet; brush with the reserved barbecue sauce and let stand for 10 minutes.
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26
Cut the meat between the bones to separate the ribs and serve with the tomato corn bread.
