Time 10m Yield 1 1/4 cups Number Of Ingredients 9 Steps:
Combine all the ingredients in a medium bowl. Divide among small spice containers and store for up to 4 months.
Time 15m Yield about 2 cup Number Of Ingredients 9 Steps:
Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.
Time 5m Yield about 1 1/2 cups Number Of Ingredients 9 Steps:
In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
Time 19h15m Yield 4 servings Number Of Ingredients 35 Steps:
For the rub: Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours. In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker. Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve. For the BBQ Sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes. Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
Time 10m Yield about 9 tablespoons, enough for 4 servings Number Of Ingredients 10 Steps:
Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Mix all ingredients in a bowl. Rub onto chicken and refridgerate for 12 to 24 hours. Grill and enjoy.
