Smoked Ribs with Carolina-Style BBQ Sauce

1. 1

   Combine all the spices in a small bowl.

2. 2

   Brush both sides of the racks with oil and rub with the spice mixture.

3. 3

   Wrap in plastic and refrigerate for at least 12 hours.

4. 4

   In a large pot over low heat, add all the mop ingredients.

5. 5

   Bring to a simmer and cook until the sugar is dissolved.

6. 6

   Let cool to room temperature.

7. 7

   Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.

8. 8

   Add the mix of hickory and applewood chips to the smoker according to package instructions.

9. 9

   Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.

10. 10

    Put the ribs directly on the smoker rack.

11. 11

    Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours.

12. 12

    During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes.

13. 13

    Remove the ribs to a serving platter and serve.

14. 14

    For the BBQ Sauce:

15. 15

    Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.

16. 16

    Add the onions and cook until soft, 3 to 4 minutes.

17. 17

    Add the garlic and cook for 1 minute.

18. 18

    Stir in the ketchup and water, bring to a boil and simmer for 5 minutes.

19. 19

    Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.

20. 20

    Cool for about 5 minutes.

21. 21

    Carefully transfer the mixture to a food processor and puree until smooth.

22. 22

    Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature.

23. 23

    Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

* Per serving · 4 servings · Values may vary.