Sweet, Smokey Baby Back Ribs

Many foods, such as chicken, fish and vegetables,
turn easier when the grill is oiled first.
Using a long grill brush dipped in cooking oil,
lightly coat the grill rack.
Trim most of the fat from meat before grilling.
Always allow meats to stand before carving
to allow the juices to redistribute back into the meat.
Individual steaks should stand for 5 minutes,
and roasts should stand for 10 minutes.

Ingredients:
3 racks baby back ribs (2 1/2 to 3 pounds)
1 cup bourbon whiskey
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon light brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups wood chips,preferably whiskey barrel chips or hickory drained
prepared barbecue sauce

Directions:
Remove the thin papery skin from the back or each rack of ribs,
place the ribs in a roasting pan and pour the bourbon over them.
Let the ribs marinate in the refrigerator for 1/2 hour,
turning the ribs several times.
Meanwhile, in a bowl, combine the salt, pepper,
paprika, brown sugar, garlic powder, and onion powder.
Pour off and discard the bourbon from the ribs.
Sprinkle the ribs on both sides with 2/3 of the rub,
patting it in with your fingers.
Let the ribs marinate for 30 minutes.
Meanwhile, preheat the grill.
Set up th grill for indirect grilling and smoking,
using wood chips, and adjust the heat to medium or 350 degrees F.
Arrange the ribs on a rack in the center of the grill
away from the heat and cook until the ribs are tender
and the meat has pulled away from the ends of the bone,
1 1/4 to 1 1/2 hours, The last 15 minutes,
brush the ribs with 1/3 cup barbecue sauce.
Sprinkle the ribs with the remaining rub.
Serve the ribs with barbecue sauce on the side.