Smoked ribs using the 3-2-1 method with a delicious Caribbean Rum glaze!
- 1 cup brown sugar
- 4 Tbsps ground allspice
- 2 Tbsps kosher salt
- 1/2 Tbsp pepper
- 1/2 Tbsp cinnamon
- 1/2 Tbsp ground cloves
- 1/2 Tbsp crushed red pepper flakes
- 1/2 Tbsp tumeric
- 1/2 Tbsp dried thyme (ground or leaves)
- 1/2 Tbsp paprika
- 1/2 Tbsp cumin
- 2 Tbsps soy sauce
- 2 racks pork ribs
- 1 cup brown sugar
- 3/4 cup dark rum or Captain Morgan's Rum
- 3/4 cup ketchup
- 1/4 cup soy sauce
- 2 Tbsps lime juice
- 2 Tbsps Caribbean Jerk Seasoning (recipe above)
- 3 cloves garlic minced
- 1 Tbsp ginger paste (or fresh grated ginger)
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To make the jerk seasoning, combine first 11 ingredients together (brown sugar through cumin). Whisk together and break up and clumps of brown sugar.
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Cut each rack of ribs in half (this will make them easier to wrap in foil later). Rub the soy sauce into the ribs. Sprinkle all sides with 4 or 5 Tbsps of the seasoning. Place the rest of the seasoning in an airtight container to save for future recipes.
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Place the ribs in a smoker set to 225 degrees for 3 hours.
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Remove the ribs and carefully wrap in several layers of foil (add a splash of water or beer for more fall-off-the-bone ribs if desired). Place the ribs wrapped in foil back into the smoker (still at 225) for an additional 2 hours.
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Remove the ribs from the smoker, remove the foil, place back into the smoker and sauce the ribs several times with the Rum BBQ Sauce as it smokes for an additional 1 hour.
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Serve with extra Rum BBQ sauce on the side.
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Combine all ingredients in a saucepan over medium high heat. Whisk together until evenly coated. Once it comes to a boil turn heat to low and simmer for 5-7 minutes, whisking occasionally.