Step 1: Prepare the racks. Remove the thin, papery silver skin membrane from the back of the meat. Using a sharp knife, carefully slice down between the bones to separate the rack into individual pieces.

Step 2: Add the binder and spices. Coat each piece generously with the yellow mustard. Toss the pieces thoroughly in the barbecue dry rub until every side is heavily coated in the seasoning.

Step 3: Begin the smoking process. Preheat your outdoor smoker to 250 degrees Fahrenheit. Arrange the seasoned pieces directly on the grates over indirect heat. Let them smoke undisturbed for about one and a half hours, or until the internal temperature reaches 165 degrees Fahrenheit.

Step 4: Prepare the braising pan. Transfer the partially cooked meat into a large, heavy-duty aluminum foil roasting pan. Add the unsalted butter, barbecue sauce, brown sugar, maple syrup, hot sauce, and the bourbon if you are choosing to use it.

Step 5: Braise until tender. Cover the roasting pan tightly with a sheet of heavy-duty aluminum foil and place it back into the smoker. Let everything cook together for another full hour to deeply tenderize the meat.

Step 6: Caramelize the crust. Carefully remove the foil cover and let the meat continue to cook in the open pan for another twenty to thirty minutes. This allows the surrounding sauce to thicken up and stick to the edges. Let them rest for ten minutes before serving warm.