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1
Combine all the spices in a small bowl.
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2
Brush both sides of the racks with oil and rub with the spice mixture.
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3
Wrap in plastic and refrigerate for at least 12 hours.
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4
In a large pot over low heat, add all the mop ingredients.
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5
Bring to a simmer and cook until the sugar is dissolved.
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6
Let cool to room temperature.
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7
Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
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8
Add the mix of hickory and applewood chips to the smoker according to package instructions.
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9
Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
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10
Put the ribs directly on the smoker rack.
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11
Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours.
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12
During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes.
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13
Remove the ribs to a serving platter and serve.
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14
For the BBQ Sauce:
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15
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
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16
Add the onions and cook until soft, 3 to 4 minutes.
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17
Add the garlic and cook for 1 minute.
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18
Stir in the ketchup and water, bring to a boil and simmer for 5 minutes.
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19
Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
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20
Cool for about 5 minutes.
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21
Carefully transfer the mixture to a food processor and puree until smooth.
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22
Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature.
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23
Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
