Using a pair of needle-nose pliers, remove the membrane on the underside of the ribs.

Combine rub ingredients in a bowl, and apply the rub evenly to the ribs, reserving about½ of the spice mixture. Put slabs in a plastic bag or wrapped in saran and refrigerate them overnight.

The next day, take the ribs from the refrigerator and pat down with the remaining rub. Let it stand at room temp for 30-40 minutes.

Preheat the BS to 200-220ºF for an hour.

If basting, mix together the bourbon with vinegar with ½ cup water. Warm the mop over low heat.

Transfer meat to smoker. Cook the ribs for about 4-5 hours, smoking for the same time using your choice of wood Bisquettes, turning and mopping after 2 hours. Swap shelves in the Bradley when you mop.

Prepare the Bour-BQ sauce while slabs are smoking so it is ready to apply to the ribs approx 45 min before the meat is done.

In a large saucepan, melt the butter with oil over medium heat. Add the onions and sauté for about 5 min, until they begin to turn golden. Add the remaining ingredients, and cook at low temp about 40 minutes until it thickens.

Brush the ribs with the sauce once or twice in the last 45 min to one hour of smoking to get a bit of a glaze. Return the remaining amount to the stove and simmer for another 20 minutes until reduced by ⅓.

Meat is done when meat bends easily between the ribs, and sauce is gooey and sticky. Slice the way you choose-I like to slice into 2-rib portions after I let them sit outside of the smoker for about 10 minutes.