Smoked Ribs with Carolina-Style BBQ Sauce

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Rub:

1/4 cup ancho chili powder

2 tablespoons Spanish paprika

2 tablespoons freshly ground black pepper

2 tablespoons dry mustard

2 tablespoons kosher salt

2 tablespoons ground coriander

1 tablespoon dried oregano

1 tablespoon ground cumin

2 teaspoons chile de arbol

2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed

1/4 cup canola oil

Mop:

2 cups cider vinegar

2 tablespoons light brown sugar

1/2 teaspoon cayenne powder

Few dashes hot pepper sauce (recommended: Tabasco)

1 tablespoon kosher salt

1/4 teaspoon freshly ground black pepper

Mix of hickory and applewood chips

1 quart apple cider

North Carolina Barbecue Sauce, recipe follows

Carolina Style BBQ Sauce:

1/4 cup canola oil

2 medium Spanish onions, coarsely chopped

6 cloves garlic, coarsely chopped

2 cups ketchup

2/3 cup water

1/4 cup ancho chili powder

2 tablespoons paprika

2/3 cup Dijon mustard

2/3 cup cider vinegar

2 tablespoons Worcestershire sauce

2 canned chipotle chiles in adobo, chopped

1/4 cup dark brown sugar

2 tablespoons honey

2 tablespoons molasses

Kosher salt and freshly ground black pepper