Caribbean Rum Ribs From Grilling Magazine -spring 2010

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 tablespoon salt, kosher
• 1 tablespoon brown sugar, packed
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper (set aside 2 1/2 teaspoons of rub mixture)
• 6 lbs lamb back ribs (about 2 racks)
• 1/3 cup mango nectar (see notes)
• 1 tablespoon cider vinegar (and reserved rub)
• 1/2 cup onion, chopped (1 medium)
• 1 tablespoon vegetable oil
• 1 cup barbecue sauce
• 3/4 cup mango nectar
• 1/4 cup spiced rum (captain morgan)
• 2 tablespoons honey (and reserved rub)

Recipe

• 1 . soak wood chunks for at least 1 hour before smoke-cooking. drain before using.
• 2 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 set aside 2 1/2 tablespoons of the mixture.
• 4 sprinkle the remaining mixture evenly over ribs; rub in with your fingers.
• 5 cover and let stand at room temperature of 15 minutes.
• 6 for mop sauce, in a small bowl, combine nectar, vinegar, and 1 1/2 teaspoons of the reserved rub.
• 7 set aside the remaining 2 tablespoons rub for the caribbean sauce.
• 8 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 place ribs on top and middle racks of smoker.
• 10 cover and smoke at 225 to 250 degrees f for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours.
• 11 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.
• 12 remove ribs from smoker. brush again with mop sauce; lightly brush with caribbean sauce. wrap each slab in foil and return to smoker.
• 13 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 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.