Mix all spice rub ingredients until combined.

Pat down a three-bone short rib to dry it off, then coat generously with spice rub. Wrap in plastic and refrigerate overnight.

Bring water and honey to a boil. Add bourbon.

Flambé to cook off the alcohol. Once fire dies, add apple cider vinegar and mustard.

Reduce by half over a low flame, and set aside.

Allow meat to come to room temperature (about an hour).

Place meat, bone side down, on a roasting pan. Roast uncovered for five hours in an oven preheated to 250 degrees Fahrenheit.

Once done, tent the meat with a piece of foil to let it rest.

To serve, slice the meat from the bone, cut in half lengthwise, and cut each half into one-inch shingles. Fan the meat onto a platter and drizzle with bourbon honey mustard sauce.