Smoked Ribs with Carolina-Style BBQ Sauce

Ingredients

• 0.3 cup ancho chili powder 
• 1 quart apple cider 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons pepper black freshly ground
• 2  chipotle chiles in adobo canned chopped
• 0.3 cup canola oil 
• 0.5 teaspoon cayenne powder 
• 2 teaspoons chile de árbol 
• 0.7 cup cider vinegar 
• 2 cups cider vinegar 
• 0.3 cup brown sugar dark
• 0.7 cup dijon mustard 
• 2 tablespoons mustard dry
• 6 cloves garlic coarsely chopped
• 2 tablespoons ground coriander 
• 1 tablespoon ground cumin 
• 2 tablespoons honey 
• 2 cups catsup 
• 1 tablespoon kosher salt 
• 2 tablespoons kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons brown sugar light
• 2 tablespoons blackstrap molasses 
• 2 medium onions spanish coarsely chopped
• 1 tablespoon oregano dried
• 2 tablespoons paprika 
• 2 tablespoons paprika spanish
• 3 dashes pepper sauce hot (recommended: Tabasco)
• 2 racks st. pork ribs louis-style
• 0.7 cup water 
• 2 tablespoons worcestershire sauce 
• 4 servings mix of hickory and applewood chips 
• 4 servings mix of hickory and applewood chips 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• pot

Directions

1. Watch how to make this recipe.
2. Combine all the spices in a small bowl.
3. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
4. In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved.
5. Let cool to room temperature.
6. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
7. Add the mix of hickory and applewood chips to the smoker according to package instructions.
8. Heat a smoker to 220 degrees F.
9. Put the apple cider in a small heatproof pan in the smoker.
10. Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes.
11. Remove the ribs to a serving platter and serve.
12. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
13. Add the onions and cook until soft, 3 to 4 minutes.
14. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes.
15. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
16. Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.