Preheat your smoker to 225°F.
With a butter knife and paper towels, Insert butter knife under rib rack membrane and a bone. Lift knife to separate membrane from bone, grip membrane with paper towels and pull off ribs until completely removed.
Combine dry rub ingredients in a bowl and mix with fingers until lump-free. Apply rub to both sides of each rib rack.
Place cherry and oak wood chips in smoke box and ribs in smoker. Cook for 3 hours at 225°F.
Wrap ribs in aluminum foil and cook for 2 more hours at 225°F.
In a saucepan, combine all Chipotle Molasses BBQ Sauce ingredients and simmer for 10 minutes.
Remove the ribs from aluminum foil and coat generously with barbecue sauce. Let smoker reach 300°F, uncover ribs, place back in smoker and smoke for 1 more hour.
Remove ribs from your smoker and let rest for 15 minutes before serving.