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1
Arrange ribs in large roasting pan.
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2
Pour bourbon over.
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3
Chill 30 minutes, turning ribs often.
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4
Pour off and discard bourbon.
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5
Whisk salt and next 5 ingredients in medium bowl.
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6
Sprinkle spice mixture on both sides of ribs.
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7
Let stand 1 hour.
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8
Place wood chips in medium bowl.
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9
Pour beer over; let stand 1 hour.
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10
Place handful of torn newspaper in bottom of charcoal chimney.
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11
Top newspaper with 25 charcoal briquettes.
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12
Remove upper rack from barbecue.
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13
Place chimney on lower grill rack.
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14
Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
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15
Open 1 bottom grill vent.
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16
Turn out hot charcoal onto 1 side of lower rack.
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17
Using metal spatula, spread charcoal to cover approximately 1/3 of rack.
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18
Remove 1 cup wood chips from beer and drain (keep remaining chips in beer).
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19
Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire).
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20
Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
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21
Place upper grill rack on barbecue.
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22
Arrange ribs on upper grill rack above loaf pan.
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23
Cover barbecue with lid, positioning top vent directly over ribs.
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24
Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking.
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25
Check temperature after 5 minutes.
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26
Use top and bottom vents to maintain temperature between 275F and 325F, opening vents wider to increase heat and closing to decrease heat.
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27
Leave any other vents closed.
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28
After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
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29
When temperature of barbecue falls below 275F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface.
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30
Using tongs, add hot gray charcoal from chimney to bottom rack.
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31
Drain remaining 1 cup wood chips; sprinkle over charcoal.
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32
Reposition upper rack on barbecue, placing ribs above loaf pan.
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33
Cover with lid.
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34
Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
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35
Transfer ribs to platter.
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36
Brush with 3/4 cup more barbecue sauce.
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37
Serve, passing remaining sauce separately, if desired.
