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1
Combine all spices in a small bowl.
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2
Brush both sides of the racks with oil and liberally 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
Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
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5
Stuff several sheets of newspaper in the bottom of a charcoal chimney.
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6
Fill the chimney to the top with charcoal briquettes.
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7
Remove top rack from the barbecue.
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8
Put the chimney on the lower barbecue rack.
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9
Light the newspaper and let the charcoal burn until the ash is gray, about 20 minutes.
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10
Open bottom barbecue vent.
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11
Turn out the hot charcoal onto 1 half of bottom rack.
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12
Using a metal spatula, spread charcoal to cover approximately 1/3 of rack and scatter half of the soaked wood chips over the charcoal.
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13
Put a loaf pan with water onto the coals.
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14
Put the top rack on the barbecue.
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15
Put the ribs, rub side down, on the grill over indirect heat.
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16
Coals should be off to 1 side.
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17
Slowly cook the ribs until tender, adding more charcoal if needed, about 1 1/2 hours.
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18
Chipotle Honey Glaze:
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19
Whisk all of the ingredients together in a small bowl
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20
Begin brushing the glaze on the ribs during the last 30 minutes of cooking.
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21
Put the ribs on a baking sheet; brush with a little more of the glaze and let stand 10 minutes.
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22
Transfer the ribs to a cutting board and cut between the bones to separate the ribs.
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23
Arrange the ribs on a serving platter and serve.
