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1
Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
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2
Add apricot preserves, ketchup, honey, vinegar, soy sauce, Worcestershire sauce, jalapeno jam, chipotles, adobo sauce, and mustard and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce has thickened slightly, about 20 minutes.
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3
Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and pepper to taste. Let cool to room temperature, transfer to a jar or container, and refrigerate until ready to use; sauce can be made in advance and refrigerated for up to 2 weeks.
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4
Mix together rub ingredients in a small bowl.
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5
Remove membrane from back of each rack of ribs and trim meat of excess fat. Generously season ribs all over with rub mixture.
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6
Fire up a
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7
or
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8
to 225u00b0F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the ribs in smoker or grill, meaty side up, and smoke until the ribs have turned a deep mahogany color, 2-3 hours. Spray ribs with apple juice and continue smoking, spraying the ribs with apple juice every 45-60 minutes, until they bend slightly when lifted from one end, about 2-3 hours longer; during the last 30 minutes of cooking, brush top of each rack with sauce. Remove from smoker, slice, and serve.
