Instructions: Remove the thin membrane on the back (nonmeaty side) of the ribs, starting at one end of the rack and pulling toward the other. Unless you are using a rib rack, cut the ribs into four or five portions so that they will fit on the grill evenly. Place the ribs in a large roasting pan and pour the bourbon over them. Chill for 30 minutes, turning the ribs often. Pour off and discard the bourbon.

Meanwhile, whisk together all the rub ingredients in a small bowl. Sprinkle the rub mixture over both sides of the ribs. Refrigerate 1 hour. Place the wood chips in a medium bowl and pour the beer over them. Let stand for 1 hour.

Prepare a charcoal chimney starter full of briquettes. When theyre gray and ash-covered, carefully turn out the hot coals onto one side of the grill for indirect cooking. If using a gas grill, follow the manufacturers instructions for indirect cooking. This usually requires igniting all burners to preheat and then shutting off one burner if you have two or two burners if you have three.

Remove 1 cup of the wood chips from the beer and drain. Scatter the chips over the coals. Fill a foil loaf pan halfway with water and place opposite the coals. Place grill grate on grill.

Arrange ribs on the grate above the loaf pan and away from the direct heat. Close the lid, positioning the top vent directly over the ribs. Place the stem of a candy thermometer through this vent, with the gauge on the outside and the tip near the ribs but not touching the meat or the grill rack; leave in place during cooking. Check the temperature after 5 minutes. It should register between 275 and 325 degrees. Adjust vents if needed by opening them wider to increase the heat or closing to decrease the heat. Leave any other vents closed.

After 45 minutes, using the charcoal chimney starter set atop a nonflammable surface, heat 15 more charcoal briquettes until gray and ash-covered.

When the temperature in the grill falls below 275 degrees, use oven mitts to lift off the upper rack with the ribs and place it on a nonflammable surface. Using tongs, add the additional charcoal briquettes to the grill. Drain the remaining 1 cup of wood chips and sprinkle over the charcoal. Place the grate with the ribs back on the grill, cover and continue cooking until the ribs are very tender and the meat pulls away from the bones, about 45 minutes longer. During the last 15 minutes of grilling, brush with 3/4 cup of the Bourbon Barbecue Sauce.

Transfer the ribs to a platter and brush with 3/4 cup more of the barbecue sauce. Serve, passing the remaining sauce, if desired.

SAUCE DIRECTIONS: In a large, heavy saucepan, whisk together all the ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer uncovered, stirring frequently, until the sauce thickens and the flavors blend, about 15 minutes.

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