Remove ribs from the package, peel off the thick membrane (or “silver”as it’s sometime called) that covers the back side of each rib. Trim off any silver skin or excess fat. Rinse gently with cold water and pat dry with paper towel.

Season the ribs with a moderate dusting of the beef and game pit rub to all sides of the ribs, then add ½ TBSP of mustard to each rib and massage into the meat.

Light your Pit Barrel Cooker (PBC) according to the instructions. Add your wood chips for smoke (I used cherry wood).

Oil the grill grate so the meat will not stick. Place the ribs on the grate bone side down. Cook until you reach an internal temperature of 165 degrees using an internal read instant (I recommend using the Thermapen). Approximately 1 ½ hours depending on the weather conditions.

Remove the ribs from the grate and put in an aluminum pan that fits your grate. Pour 2 cups of Coca Cola and 1/8 cup of bourbon into the pan. Cover the pan with aluminum foil, return to the PBC, and cook two more hours. Remove the ribs from the pan. Glaze the ribs with the sweet BBQ glaze. (See recipe below) Don’t overdo the sauce – use just enough to coat the ribs. Put the ribs back on the PBC and cook for 10 to 15 minutes. Just enough to set the glaze.

Remove the ribs from the PBC and let the ribs sit. Loosely covered with aluminum foil for 10 to 15 minutes. Then chow down.