Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

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Maple-Horseradish Glaze:

2 cups pure maple syrup

1/2 cup prepared horseradish, drained

2 heaping tablespoons Dijon mustard

1 tablespoon ancho chili powder

Salt and freshly ground pepper

Ribs:

1/3 cup Spanish paprika

3 tablespoons ancho chili powder

3 tablespoons New Mexican chili powder

2 tablespoons ground coriander

1 tablespoon ground cumin

2 tablespoons kosher salt

2 teaspoons ground black pepper

3 cups wood chips (hickory, mesquite, or applewood)

4 racks pork ribs (3 pounds each)