Using a Snake to Barbecue Back Ribs

DRY RUB (prepare 1-3 days prior)
Some ginger, nutmeg, and cayenne (most of the heat fades, so if you like it spicy, add more cayenne)
More of pepper, coriander, and cinnamon
Even more of ground mustard, salt, and garlic powder
And even more of paprika
Combine the following ingredients into a bowl and mix. For two racks of ribs, I used approximately a cup in total, although I probably could have used a bit less. First remove the membrane from the ribs. Sprinkle rub on the meatier side and rub it in, followed by the membrane-less side. Then lay them on the membrane-less side in a roaster or on a cookie sheet, and sprinkle the rest on the meatier side. It’s OK for it to form a thick layer. Cover with plastic wrap and sit in your fridge for at least a day.
COOKING (4-8 hours)
You can use a smoker or kettle grill, and you could probably rig up something with a gas grill and smoker box. A kitchen oven might even be possible, in which case I suggest that you add liquid hickory smoke to the sauce. The technique will vary depending on the tools, but the main goal is to get the heat between 200 and 225degF, for at least 4-6 hours.
In my case, I used a kettle grill, with a “snake” of coal briquettes formed around the perimeter. The snake limits the burning coal, keeping the temperature low. Half-way around my 22” kettle burnt for about 5 hours. I sprinkled wood chips on the coals, so that it would smoke throughout. I lit one end of the moon with a starter cube, waiting until the cube burnt out and the coals were started, then I put the grill on top and placed the ribs. I heft the bottom vent fully open, and the top vent half closed, which seemed to keep the fire going and smoke somewhat contained. I turned the ribs every half-hour or so, adding the sauce in the last 45 minutes.
BBQ SAUCE (prepare an hour before ribs are finished)
Lots of brown sugar (e.g. 1 cup)
Some cayenne, cinnamon, and coriander
More salt, pepper, garlic powder, and ground mustard
If preparing in an oven, a couple of dashes of liquid hickory smoke
Splash of bourbon or other whisky (start with an ounce), to get to a dense, doughy mixture
Squirts of ketchup, stirring between each, until it’s slightly runny
Cook in the microware for approximately 2 minutes, stirring every 30 seconds, until mixture starts to thicken. As it cools it should be quite sticky, but not “gummy”.
Slather onto one side of ribs, then onto the other when you flip them next.
If you have extra, you can offer it to those who want even more sauce when you’re serving.