Makes 3 full racks of ribs
Combine first 11 ingredients in a medium bowl, whisk to combine. Pat ribs dry, remove membrane, and coat liberally with dry rub, making sure to cover every nook and cranny. Wrap tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
In a large saucepan, combine remaining ingredients, whisk to combine, and cook at a bare simmer for 1 1/2 hours, or until thick and syrupy. Can be made and refrigerated ahead of time - reheat before use.
IMPORTANT NOTE: Be sure to remove the membrane on the back of your ribs. Make a small incision and then, using a paper towel for grip, tear off of the ribs.
Prepare smoker according to manufacturer directions or your favorite time-honored family tradition. Stabilize heat at 225°F - arrange ribs as desired, and smoke for 2-3 hours, or until meat is tender but still holding onto the bones. Repeatedly baste the meat with barbecue sauce and spray with apple juice every 30 minutes. Remove from grill, allow to rest in aluminum foil for 10 minutes before slicing, saucing, and serving.
Prepare dry rub and barbecue sauce as described above, making substitutions as noted in the ingredients list. Prepare ribs as usual, and preheat oven to 250°F. Place the ribs on an aluminum foil-lined rimmed baking sheet, on a wire rack. Combine whiskey and liquid smoke, and sprinkle evenly over ribs. Wrap tightly in aluminum foil and bake for 2-2 1/2 hours, until tender but not falling apart. Uncover, baste with barbecue sauce, and continue to roast for another 1 1/2 hours. Baste with barbecue sauce every time the sauce looks sticky and loses its sheen, every 20-30 minutes. During the last 10 minutes of cooking, increase oven temperature to 500F to create a crust on the exterior of the ribs. Brush with sauce, slice, and serve.