Ribs:

• Trim the pork ribs of any excess fat. Remove the flappy skirt piece of meat on the underside. Remove the chime bones on the thicker side of the ribs, then “square them off” by removing any small ribs so you only have 10 rib bones.
• Carefully remove the membrane on the back of the ribs.
• Lather with mustard and season thoroughly with Sticky Bourbon Brown Ale seasoning.
• Place in the fridge for 2 hours to set.
• Preheat your smoker for indirect cooking around 250F. Add some wood chips or wood chunks to the smoker for added flavor.
• In another bowl, mix together all your ingredients for the Bourbon Mop Sauce and set to the side.
• Add the ribs to the smoker on the indirect heat side and let cook for 90 minutes without touching them.
• Next, mop the ribs with the Bourbon Mop Sauce anywhere that looks “dry” every 45 minutes.
• Continue cooking the ribs for another 4.5-5 hours.
• Once the rib bones have pulled back from the meat and the internal temperature is 185-190F, pull off and let rest for 15 minutes.
• Finally, slice up your ribs, serve and enjoy!