Caribbean Rum Ribs from Grilling Magazine -Spring 2010

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • . Soak wood chunks for at least 1 hour before smoke-cooking. Drain before using.
  • For the rub, in a small bowl, combine salt,brown sugar, dry mustard, chili powder, garlic powder, thyme, all spice, cumin, crushed red pepper, and black pepper.
  • Set aside 2 1/2 tablespoons of the mixture.
  • Sprinkle the remaining mixture evenly over ribs; rub in with your fingers.
  • Cover and let stand at room temperature of 15 minutes.
  • For mop sauce, in a small bowl, combine nectar, vinegar, and 1 1/2 teaspoons of the reserved rub.
  • Set aside the remaining 2 tablespoons rub for the Caribbean Sauce.
  • Prepare the smoker. Add four to six of the drained wood chunks to smoker. (Add one or two additinal chunks when only a wisp of smoke comes through top vent.).
  • Place ribs on top and middle racks of smoker.
  • Cover and smoke at 225 to 250 degrees F for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours.
  • For Caribbean Rum Sauce cook 1/2 cup chopped onion in 1 tablespoon hot vegetable oil in medium saucepan over medium heat until tender. Stir in 1 cup bottled barbecue sauce, 3/4 cup mango nectar, 1/4 cup spiced rum, 2 tablespoons honey, and the reserved 2 tablespoons of tub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency. Makes 2 cups.
  • Remove ribs from smoker. Brush again with mop sauce; lightly brush with Caribbean Sauce. Wrap each slab in foil and return to smoker.
  • Cover and smoke for 30 to 60 minutes more or until ribs are tender. (When you lift each rack with tongs, the meat should tear easily.).
  • Unwrap ribs and return to smoker. Cover and smoke 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving.
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