Let the rack of ribs come to room temperature. Trim away fat and remove the membrane. Work in the rub and let stand one half hour.
For the mop; mix ¾ cup apple juice and ¼ cup olive oil.
For the sauce; mix ½ cup oil, vinegar, soy sauce, peppercorn, ketchup, honey, garlic, fennel, and Tabasco.
On a grill with direct heat or under an oven broiler on high brown the ribs over very high heat both sides for about 5 to 10 minutes each side. Be careful not to burn them!
Next cook low and slow at about 225F for 2 to 2 ½ hours in a smoker (or in your oven).
Baste every 15 to 30 minutes with mop.
Once the ribs are almost done and begin pulling away from the bone, baste them liberally with the sauce, have a proper shot of whiskey for all the cooks, wrap the ribs with sauce in double layers of heavy aluminum foil.
Cook for about 45 minutes more over low to medium heat. Remove foil and slice ribs into one or two bone pieces and serve.