Hickory Smoked Baby Back Ribs

Ingredients

• 5 Tbsp (75 mL) packed brown sugar
• 3 Tbsp (45 mL) kosher salt
• 2 Tbsp (30 mL) sweet smoked paprika 4 tsp (20 mL) ancho chili powder
• 1 Tbsp (15 mL) paprika
• 1 Tbsp (15 mL) onion powder
• 1 Tbsp (15 mL) freshly cracked black pepper 2 tsp (10 mL) dried thyme leaves
• 6 racks baby back ribs, about 6 lb (2.7 kg)
• 4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 4 cups (1 L) hickory wood chips, soaked in water for at least 2 hours (if using a gas grill)
• 3⁄4 cup (185 mL) apple cider
• 1⁄2 cup (125 mL) ketchup
• 3 Tbsp (45 mL) red wine vinegar
• 1 Tbsp (15 mL) Dijon mustard
• 2 tsp (10 mL) light soy sauce
• 1 tsp (5 mL) Worcestershire sauce
• 1 tsp (5 mL) molasses
• 1⁄2 tsp (2 mL) ancho chili powder
• 1⁄2 tsp (2 mL) ground cumin
• 1⁄2 tsp (2 mL) minced garlic
• 1⁄4 tsp (1 mL) freshly ground black pepper

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