1/2 C. plus 2 T. firmly packed dark brown sugar
1 T. paprika
1 T. chili powder
1 T. salt
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cayenne pepper

5-6 pounds pork spare ribs

2 C. root beer
1/2 C. bourbon
1/2 C. fresh orange juice
1 tsp. hot pepper sauce

Heat a grill to medium-low Combine 2 T. of the brown sugar, paprika, chili powder, salt, garlic powder, onion powder and cayenne in a small bowl. Rub the mixture over both sides of the ribs and place the ribs, meat side down, on a well oiled grill rack. Cook, on a covered grill, until the meat begins to shrink away from the ends of the bones, about 1 1/2 hours, turning every 30 minutes. Meanwhile, combine the rootbeer, bourbon, brown sugar, orange juice, and hot-pepper sauce in a medium saucepan over med-high heat. Bring to boil, reduce heat to medium and simmer until the mixture is a syrupy glaze, 40-45 minutes. Brush the ribs with half the glaze and grill for 15 minutes longer. Brush the ribs again and grill for 2 more minutes, flip and brush with the glaze again and grill for 2 minutes more, until they are nicely glazed. Transfer to a cutting board and cut into individual ribs for serving.