For the ribs: Put the wood chips in a large bowl with the bourbon and add water to cover. Soak for 1 hour.
Position a rack on the lowest level of the oven and preheat to 300 degrees F. Drain the wood chips and spread in the bottom of a large roasting pan.
Stir together the brown sugar, salt, cumin, smoked paprika, coriander, garlic powder and black pepper in a small bowl. Rub the spice mixture over the meaty side of each rack of ribs.
Set the roasting pan over medium-high heat (see Cook's Note). Cook, stirring occasionally, until the wood chips are smoking. (This can take up to 5 minutes.) Set a metal roasting rack over the chips and arrange the ribs side-by-side. Seal the pan very tightly with several layers of heavy-duty aluminum foil. Place the roasting pan on the bottom rack of the oven and roast 2 1/2 hours.
For the glaze: Combine the honey, bourbon, vinegar and molasses in a small saucepan. Bring to a simmer over medium heat. Simmer until reduced by half, about 5 minutes. Remove from the heat and whisk in the chipotle. Season with 1/2 teaspoon kosher salt.
After 2 1/2 hours, remove the ribs from the oven and carefully remove the foil. Increase the oven temperature to 425 degrees F. Place the ribs side-by-side on a rimmed baking sheet lined with parchment paper. Brush the ribs with the glaze and roast until they are caramelized and crisp on the edges, 15 to 20 minutes.
Transfer the rib slabs to a cutting board and cut between the bones to make individual ribs. Serve with your favorite barbecue sauce.
When smoking indoors, make sure your kitchen is well ventilated, don't leave wood chips unattended while on the stovetop and always observe safe cooking procedures such as having a fire extinguisher handy.