Combine the salt, pepper, and garlic powder and sprinkle liberally over both sides of the ribs. For the best flavor, allow ribs to marinate in the fridge overnight. This step is not necessary, but does make for more flavorful ribs.
Fill the water pot in the smoker with water and stock the smoker with wood. We prefer cherry wood for ribs, but use whatever type you prefer. Bring smoker to 250 degrees.
Smoke the ribs for about 3 hours or until they reach an internal temperature of 175 degrees. Make sure to check the water level and wood every 45-60 minutes.
Remove the ribs and place them on a large sheet of butcher paper or aluminum foil. Brush both sides liberally with the bourbon BBQ sauce and wrap tightly in the paper.
Return the wrapped ribs to the smoker and continue to cook for one hour or until the ribs are around 190 degrees.
Unwrap and apply more BBQ sauce to the ribs. Continue cooking, unwrapped, until the ribs reach 195-203 degrees, about 30 more minutes.
Carefully remove the ribs from the smoker and let rest for 15 minutes before serving.