Ingredients
-
1
-
1
-
1 1/2
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
6
-
1/3
-
1
-
1/2
-
1
-
1
Directions
Caribbean Rum Ribs from Grilling Magazine -Spring 2010,This recipe was so different we had to try it – Turned out so great we want to share it! Sweet with a Kick – or was it a Kick with a little sweet? Either way it was delish! NOTE: You will need 6 to 8 chunks of cherrywood, applewood, or hickory wood. NOTE:Be sure to set aside 2 1/2 teaspoons of the rub mixture to be used in the mop sauce and the Caribbean Rum Sauce. NOTE: I could not find “mango nectar” – so used a can of Sliced Mangos in Mango Juice and smashed the mango slices to make a chunky “juice” .,This recipe was so different we had to try it – Turned out so great we want to share it! Sweet with a Kick – or was it a Kick with a little sweet? Either way it was delish! NOTE: You will need 6 to 8 chunks of cherrywood, applewood, or hickory wood. NOTE:Be sure to set aside 2 1/2 teaspoons of the rub mixture to be used in the mop sauce and the Caribbean Rum Sauce. NOTE: I could not find “mango nectar” – so used a can of Sliced Mangos in Mango Juice and smashed the mango slices to make a chunky “juice” .
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Steps
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1
Done
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. Soak Wood Chunks For at Least 1 Hour Before Smoke-Cooking. Drain Before Using. |
|
2
Done
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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. |
|
3
Done
|
Set Aside 2 1/2 Tablespoons of the Mixture. |
|
4
Done
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Sprinkle the Remaining Mixture Evenly Over Ribs; Rub in With Your Fingers. |
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5
Done
|
Cover and Let Stand at Room Temperature of 15 Minutes. |
|
6
Done
|
For Mop Sauce, in a Small Bowl, Combine Nectar, Vinegar, and 1 1/2 Teaspoons of the Reserved Rub. |
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7
Done
|
Set Aside the Remaining 2 Tablespoons Rub For the Caribbean Sauce. |
|
8
Done
|
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.). |
|
9
Done
|
Place Ribs on Top and Middle Racks of Smoker. |
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10
Done
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Cover and Smoke at 225 to 250 Degrees F For 3 1/2 Hours, Brushing With Mop Sauce After 2 to 3 Hours. |
|
11
Done
|
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. |
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12
Done
|
Remove Ribs from Smoker. Brush Again With Mop Sauce; Lightly Brush With Caribbean Sauce. Wrap Each Slab in Foil and Return to Smoker. |
|
13
Done
|
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.). |
|
14
Done
|
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. |
